Fresh Fruit TartPosted in : Breakfast on by : Daphne
Combine rice, cheese, brown sugar and egg in medium bowl. Press firmly into 12-inch pizza pan or 10-inch pie tin coated with cooking spray. Bake at 350 degrees 10 minutes. Cool.
Beat cream cheese in medium bowl until light and fluffy. Add confectioners sugar and vanilla; beat until well blended. Spread over crust.
Heat preserves and water in small saucepan over low heat, or microwave on high 45 seconds. Strain; cool. Brush half of glaze over filling. Arrange fruit slices attractively over rest of filling, starting at outer edge over-lapping when necessary. Brush remaining glaze evenly over fruit. Refrigerate 1 to 2 hours before serving. Cut into slices to serve.
Note: Note: Crust will not brown.