FRESH FRIUIT TARTS

These luscious tarts are the jewels of the party whenever they are served. This recipe can be doubled easily. You can bake the shells ahead and freeze them. Then fill and decorate them the day you are going to serve them. You can use any kind of fresh fruit you like, strawberries, blueberries, raspberries and kiwi are some of my favorites, use them in any combination you like.

1-1/2 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/2 cup cold butter
1 egg, beaten

Filling:

4 ounces cream cheese, softened
1/4 cup sweetened condensed milk
2 tablespoons fresh lemon juice
Assorted fresh berries
2 tablespoons apricot preserves

In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Add egg; mix with a fork until blended. Shape dough into a ball. Cover and refrigerate for 1 hour or until easy to handle.
Divide dough into six portions. Press each portion into a greased 4-1/2 inch tart pan. Bake at 350 F. for 15-20 minutes or until edges are lightly browned. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a small bowl, beat cream cheese until smooth. Beat in condensed milk and lemon juice. Spoon 2 rounded tablespoons into each cooled tart shell. Arrange berries over filling.
In a small saucepan, melt preserves over medium heat; stir until smooth. Brush over berries. Yield: 6 servings.

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