Categories: berries, dessert, fruit

Ingredients

• 1 3/4 c all-purpose flour
• 1 tsp grated lemon peel
• 1/4 tsp salt
• 1/3 c canola oil
• 1 Tbsp butter, chilled
• 5-6 Tbsp water
• 1/2 pkg (4 oz total) cream cheese
• 1/3 c confectioners' sugar
• 2 Tbsp ricotta cheese
• 2 tsp grated lemon peel
• 2 nectarines or peaches, pitted and sliced
• 2 plums, pitted and sliced
• 1 kiwi fruit, peeled and sliced
• 1 c blueberries
• 1 c raspberries
• 1/2 c strawberries, hulled
• 1/4 apricot preserves

Directions

1. Preheat oven to 425

2. In a small bowl, combine flour, lemon peel, and salt

3. Using pastry blender, cut in oil and butter until coarse crumbs form

4. Sprinkle in water, 1 Tbsp at a time, stirring until mixture holds together

5. Knead until smooth

6. Flatten into a disc, place between two sheets of wax paper

7. Roll out to an 11 in circle

8. Fit into a 9 in round, removable bottom tart pan; trim

9. Prick pastry all over with fork

10. Bake until lightly browned, about 17 min

11. Cool on a wire rack

12. In a small bowl, beat cream cheese and confectioners’ sugar until smooth

13. Beat in ricotta and lemon peel

14. Spread in cooled crust

15. Arrange fruit decoratively over filling

16. In a saucepan, melt preserves over low heat

17. Strain, then brush on fruit

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