Pineapple-Apricot Cream Cheese Tart - cooking recipe

Ingredients

1 (9-inch) refrigerated pie crust
1/2 c. Del Monte sun dried apricots
1 (15 1/4 oz.) Del Monte sliced pineapple in its own juice
1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
2 Tbsp. chopped candied ginger
8 Del Monte pitted prunes
1 tsp. cornstarch

Preparation

Prepare crust as package directs.
Center crust in a 9-inch removable bottom tart pan, pressing firmly against bottom and sides of pan.
Fold down edge; prick with fork.
Bake at 450\u00b0 for 10 to 12 minutes or until lightly browned; cool.
In a 1-quart saucepan, bring 1 1/2 cups water to boil.
Add apricots.
Simmer, uncovered, 10 minutes; drain and cool.