FRUIT TART WITH SHORTBREAD CRUST RECIPES

Steps:

• Topping: assorted fruit such as sliced strawberries, peaches, nectarines, kiwi, seedless grapes, blueberries or raspberries.
• HEAT oven to 350º F. Spray 9-inch pie plate with no-stick cooking spray. Combine flour, powdered sugar, salt, butter and egg yolk in large bowl. Blend with fork. Form dough into ball. Dust finger tips with flour. Press evenly into bottom and up sides of pie plate. Cover and chill 30 minutes. Prick crust with fork. Bake 12 to 15 minutes or until light golden brown. Cool.
• BEAT cream cheese, granulated sugar, lemon juice and cream in large bowl, with electric mixer at medium high speed until smooth. Spread into cool pie shell.
• ARRANGE fruit on top of filling in a decorative pattern up to 12 hours before serving. Stir together jelly and water. Brush over fruit. Cover and refrigerate 2 hours or until serving time.

Steps:

• Let eggs stand at room temperature for 30 minutes., Preheat oven to 350°. Whisk together eggs, sugar, lemon juice and orange zest. Whisk in butter until smooth. Set aside. , For crust, pulse first 6 ingredients in a food processor until mixture forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. , Pour lemon mixture into crust. Bake until center is almost set, 25-30 minutes. Cool on a wire rack. Just before serving, sprinkle with confectioners' sugar and, if desired, fresh raspberries.