ugh to a 10-inch tart pan; press it lightly
Preheat oven to 400\u00b0F.
Put pie crust flat on cookie sheet and fold the edge over 1/2 inch.
Bake pie crust 10-12 minutes until golden.
Cool.
Meanwhile, mix cream cheese and powdered sugar until smooth and well blended.
Blend in vanilla.
Spread cream cheese mixture over crust to within 1/2 inch of the edge.
Arrange fruit over cream cheese attractively.
Dip bananas, peaches and nectarines in lemon juice to prevent browning.
our the filling into the tart shell and smooth the top
You will need a tart pan with a removable bottom
Bake tart crust in pan at 425\u00b0 for 10 minutes.\tRemove from oven and sprinkle with mozzarella cheese and let cool. Slice tomatoes thin and drain on paper towels.
Arrange tomatoes on melted cheese in crust.
Combine basil leaves, garlic, mayo, parmesan and pepper in processor.
Spoon mixture evenly over tomatoes.
Bake for 20 minutes at 375\u00b0 until bubble.
Serve warm.
To make custard whisk egg, corn starch and maple syrup together in a pan. Slowly whisk in almond milk over medium heat. Bring to a boil, whisking continuously, remove from heat and cool 5 minutes.
Pour custard into tart crust and top with fruit.
Refrigerate 30 minutes before serving.
he lemon filling into the tart shell and smooth the top
Make the tart crust: Using a mixer with a
ieces and refrigerate while preparing tart crust.
Preheat oven to 350
he pastry and line the tart pan, line the pastry with
Mix Bisquick and 1/3 cup sugar.
Cut in margarine until crumbly.
Mix in egg until soft dough forms.
Spray fruit tart pan with Pam.
Work dough toward edges.
Prick with fork.
Bake 10 to 12 minutes at 375\u00b0 until brown.
ough to fit 9-inch tart (quiche) pan with removable bottom
orm of a crust.
Plastic wrap the crust and put in
s bubbly and crust is golden. Carefully transfer tart on parchment paper
1/2-inch fluted tart pan with removable bottom, letting
4 x 5-inch rectangular tart pan with removable bottom. Lift
Flour bottom of tart pan and add crust.
Bake unfilled pie crust at 450\u00b0 for 15 minutes.
Let cool.
Blend together next 4 ingredients and pour into cooled baked shell.
Let chill 45 minutes.
Arrange fresh fruit slices on top of cream cheese mixture.
Melt jelly and pour over fruit for glaze.
Let chill and serve.
egrees.
Mix dry pie crust ingredients, then add oil and
For crust; using electric mixer, beat sugar,
50\u00b0F.
Make pie crust as directed on box for