A good friend of mine gave me this recipe a few years ago and I had forgotten about it until I needed something for an Easter dinner dessert. It’s not the best time of year for fresh fruit but I managed to find strawberries, blueberries, and kiwis that worked fine. (The original recipe says you can use canned fruit but personally, I wouldn’t make it if all I had was canned fruit to work with).
1 1/4 cups all-purpose flour
2 Tbsp icing sugar, sifted
1/2 cup butter, softened
1 pkg cream cheese, softened
1/2 cup icing sugar, sifted
1 tsp vanilla
1/2 cup whipping cream
3 cups fruit
1/2 cup apricot jam, filtered through a sieve (other jams can be used, making sure it goes with the fruit you have chosen)
1 Tbsp lemon juice
Combine flour and icing sugar. Cream butter in a bowl and gradually blend in the flour mixture. Use your hands to form a smooth dough. Press evenly onto the bottom and up the sides of a 9-inch fluted flan pan with removable bottom. Prick well with a fork and chill for 15 minutes.
Bake on bottom rack of oven at 425 degrees for 7 to 10 minutes or until lightly golden. Cool completely in pan on rack.
Beat cream cheese, icing sugar, and vanilla until smooth. Whip cream until stiff peaks form; fold into cheese mixture. Spread evenly in baked crust.
Arrange fruit attractively over filling.
If desired, melt jam and lemon juice together until smooth and brush over fruit. I forgot this step for Easter dinner (hey, it’s easy to do with two kids running around) and it was very yummy even without the glaze.
Serve at room temperature.