July 2013 Recipe

A new recipe is posted here each month. Subscribe for our Delicious Recipes e-mail alert, it is free.  Each month we post a favorite from the Horton Creek Inn Bed and Breakfast. Follow us on Facebook.

Mixed-Fruit Tart

Cookie Crust:

1 Cup all purpose flour

6 Tbl butter or margarine softened

2 Tbl sugar

1 egg yolk

Heat oven to 350. Mix all ingredients until soft dough forms. Press firmly into a 12 pizza

pan to within 1/2 inch of edge. Prick thoroughly with fork. Bake 20-25 minutes or until gloden brown.

Cool

Filling:

1 package 8 oz cream cheese, softened

3/4 cup marshmallow cream

3 cups assorted fruit. Diced and drained if needed.

Topping:

1.4 C apricot preserves

1 tbl. water

 

1. Make Crust

2. Mix filling ingredients until smooth and spread on crust.

3. Arrange fruit on cream cheese mixture.

4. Heat preserves and water until preserves are melted.

Cool slightly and spoon or brush over fruit.

Store covered in refrigerator.

 

 

Jeannie & Dave