Ingredients
6 tablespoons butter, softened1/4 cup Domino® or C&H® Pure Cane Granulated Sugar1 cup all-purpose flour2 tablespoons cornmeal2 tablespoons lemon juiceFILLING:1 package (8 ounces) cream cheese, softened3 tablespoons Domino® or C&H® Pure Cane Granulated Sugar2 tablespoons milk2 cups assorted fresh berries or assorted fresh fruitFRUIT GLAZE:2 tablespoons Domino® or C&H® Pure Cane Granulated Sugar1-1/2 teaspoons cornstarch1/3 cup apricot nectar2 teaspoons lemon juice
Preparation
In a small bowl, cream butter and sugar until light and fluffy. Beat in the flour, cornmeal and lemon juice to form a dough. Press onto bottom and up the sides of a greased 9-in. tart pan with removable bottom. Bake at 425° for 9-11 minutes or until golden brown. Cool completely on wire rack.
For filling, beat the cream cheese, sugar and milk until smooth. Spread over cooled crust. Arrange berries or fruit over filling. Refrigerate while preparing glaze.
For fruit glaze, in a small saucepan, combine the sugar, cornstarch, apricot nectar and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Cool; brush over fruit. Refrigerate for 1 hour. Refrigerate leftovers.
