Tart for All Seasons

A Top 5 Dessert For Me + Our Traditional Easter Dessert

Crust:

1/4 C Ground Almonds

1/2 C Butter

1/2 C Sugar

1 1/2 C Flour (can substitute with GF All Purpose Flour)

1 Large Egg Yolk

1 tsp Vanilla

1 tsp Almond Extract

Filling:

8oz Cream Cheese

3 TB Sugar

2 TB Amaretto Liquer

1 tsp Vanilla

1/2 tsp Almond Extract

Glaze:

1/2 C Apricot Preserves

1 TB Butter

1 TB Lemon Juice

2 TB Amaretto Liquer

Topping:

Sliced Fresh Fruit

Directions:

• In food processor (or blender) - combine almonds, butter, sugar, flour. Add egg yolk + extracts. Blend until dough holds

• Press into bottom of 9 inch tart pan or a pie pan

• Bake 375 degrees for approximately 15 minutes

• Cool - can be made 1 day ahead

Filling:

• Mix all ingredients until smooth

• Spread onto cooled crust

• Chill for 30 minutes

Glaze:

• In a small saucepan mix all ingredients over low until hot. Cool. Set aside.

Arrange fruit in circular pattern on tart (nectarines, berries, kiwi, etc.)

Brush with the glaze

Sprinkle with sliced almonds

Serve slightly chilled or room temperature