Nancy’s Page

During the summer, casual get-togethers are so much fun! Whether it is with your friends, family or a neighborhood party, when everyone combines their efforts a great time will be had by all. On this page, I have selected just for you, our special members who receive our wine every month, a wonderful recipe that uses fresh fruit. It is very easy and can be prepared a day ahead. I go to the Solvang Farmer, a stand that is located on Highway 246 just before Solvang if you’re coming from 101. The quality and freshness of the fruits (and everything else they have) is fabulous. Since just about any combination of fruits in this dessert will work for the topping, you can be as creative as you wish. Enjoy!

CHEESECAKE FRUIT TART

1 All Ready Pie Crust (half of 15 ounce package), room temperature

1 teaspoon all purpose flour

1 8-ounce package cream cheese, room temperature

3 tablespoons sugar

3 tablespoons amaretto liqueur

1 teaspoon almond extract

1 teaspoon vanilla extract

1 ½ pint basket blueberries

2 to 3 fresh nectarines, pitted, thinly sliced into wedges

1 ½ pint basket fresh raspberries

¼ cup apricot preserves

Preheat oven to 450 F. Unfold crust on work surface. Press out fold lines; if crust cracks, press together to seal. Rub crust with flour. Arrange crust, floured side down, in 9-inch diameter tart pan with removable bottom. Fold excess pastry in, forming double thick sides. Bake until brown, about 15 minutes. Crust may crack in places. Cool.

Meanwhile, using electric mixer, beat cream cheese, sugar, 2 tablespoons amaretto, and almond and vanilla extracts in a large bowl until blended and smooth. Spread cheese mixture in prepared crust. Refrigerate until firm, about 45 minutes. (Can be prepared 1 day ahead.) Cover and keep refrigerated.

Mound blueberries in center of tart. Arrange nectarine slices in ring around berries. Place raspberries at outside edge. Stir apricot preserves in small saucepan over low heat until melted. Mix in remaining 1 tablespoon amaretto. Brush glaze over fruit topping. Refrigerate up to 2 hours. Serves 8.