Sep 17, 2014 16:10 French Fruit Tart French Fruit Tart Advocate staff photo by PATRICK DENNIS -- Fruit Tarte......at the "thank you" reception honoring chefs, caterers and sponsors of the upcoming 32nd annual Capital Chef's Showcase which benefits Cancer Services of Greater Baton Rouge. Jan Cox Sept. 17, 2014 Comments French Fruit Tart Makes 1 (12- to 13-inch) tart; serves 12 to 18. Dish was prepared by Connie Caldwell, who said, “I got this recipe from Jan Cox about 15 years ago and get requests for it all the time.” 11/2 cups all-purpose flour Pinch of salt 1/2 cup powdered sugar 1 stick cold butter 1 egg yolk 2 (8-oz.) pkgs. cream cheese 2⁄3 cup granulated sugar 2 tbls. Amaretto liqueur 2 tbls. butter, softened Fresh fruit, such as raspberries, blueberries and sliced strawberries, kiwi and peaches 1. Preheat oven to 400 F. 2. Make tart shell: Sift flour, salt and powdered sugar into processor bowl. Process to blend. Add 1 stick cold butter 1 tablespoon at a time. Add egg yolk and process until dough holds together. 3. Press dough into a 12- or 13-inch flat bottom quiche pan. Place in freezer for 5 minutes. Bake at 400 degrees for 15 minutes. Cool. 4. To make filling: Put cream cheese, granulated sugar, Amaretto and 2 tablespoons softened butter into food processor or mixer bowl and process or beat until smooth. Pour into cooled tart shell. Press fresh fruit into filling in pretty design. Cover and refrigerate until ready to serve.