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.
Bake shell at 375\u00b0 for 15 minutes.
In mixer bowl, beat sour cream, sweetened condensed milk, juice concentrate, egg, vanilla and cinnamon; pour into shell.
Bake 30 minutes or until set. Cool.
In skillet, cook apples in margarine until tender.
Arrange on pie; top with glaze.
Refrigerate leftovers.
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.
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.
ine a 14x4 inch fluted tart pan. Trim excess. Chill for
nto an ungreased 11-in. tart pan with removable bottom or
(4 inch) loose-bottomed tart pans.
Sift flour into
ides of a 10\" tart pan with removable bottom.
ntil fluffy.
For the glaze -1/2 cup whatever kind
Press cookie dough onto a 14-inch greased pizza pan or use 2 (8-inch) tart pans and bake.
Cool.
Beat cheese, sugar and 2 tablespoons orange concentrate until fluffy.
Spread over cooled crust.
Arrange fruit decoratively on crust.
Melt jelly with remaining juice concentrate and brush over fruit to glaze.
Cut in wedges and serve.
Makes 12 to 15 servings.
Triple Sec can be used instead of orange juice.
Nice to serve to bridge club or sorority, etc.
rust is golden. Carefully transfer tart on parchment paper to a
ough into a 12-inch tart pan with a removable bottom
ough to fit 9-inch tart (quiche) pan with removable bottom
10 inch loose-bottomed tart pan.
Combine powdered sugar
Heat oven to 350\u00b0.
Grease 15 1/2 x 10 1/2 x 1-inch jelly roll pan or 2 square 9 x 9 x 2-inch pans.
Mix all ingredients, except pie filling and glaze.
Beat vigorously for 30 seconds.
Spread 2/3 of the batter in jelly roll pan or 1/3 of the batter in each square pan.
Spread pie filling over batter.
(Filling may not cover batter completely.)
Drop remaining batter by tablespoons onto pie filling.
Bake until light brown, 20 to 25 minutes.
Drizzle with glaze while warm.
Serve warm or cool.
Mix fruit cocktail and glaze in a serving bowl.
Top with Cool Whip.
Delicious and easy.
9 inch loose-bottom tart pan.
Sift flour into
Press cookie dough onto greased 14-inch pizza pan or into two 8-inch tart pans and bake according to directions.
Cool.
Beat cheese, sugar and 2 tablespoons of Triple Sec until fluffy. Spread over cooled crust.
Arrange fruit decoratively on crust. Melt jelly with remaining 2 tablespoons Triple Sec and brush over fruit to glaze.
Cut in wedges.
Makes 12 to 15 servings.
efrigerator until ready to assemble tart. (Pineapple can be used in
patula.
Arrange the star fruit, mangoes and papaya on the