Recipe of the Week! Spring Fruit Tart

Spring Fruit Tart
Serves 16-20

• 1 package (20 ounces) refrigerated sugar cookie dough
• 1 package (8 ounce) cream cheese, softened
• ½ cup confectioners’ sugar
• ½ teaspoon vanilla
• 2 Kiwi fruit, peeled and thinly sliced
• 1 (15 ounce) can tropical fruit, drained, reserve juice
• 1 (15 ounce) can Mandarin Oranges, drained
• 1½ teaspoons corn starch

Preheat oven to 375°F. Pat cookie dough into an ungreased jelly roll pan. Bake for 10-12 minutes until browned; cool.

In a mixing bowl, beat cream cheese, confectioners’ sugar and vanilla until smooth. Spread over the crust. Arrange fruit on top.

In a saucepan, bring reserved juice and cornstarch to a boil, stirring constantly for 2 minutes or until thickened; cool slightly; brush over fruit.

Store tart in refrigerator.