Prep time: 15 mins. Total: 1 hr. 55 mins.
1-1/2 c. crushed ginger cookies
1/2 c. sugar, divided
1/3 c. butter, melted
1/2 c. ground almonds
1 pkg. cream cheese, softened
1 egg
1/4 t. salt
1/2 t. vanilla
1 c. each fresh peaches & blackberries or bluberries
2 T. toasted, slivered almonds
Preheat oven to 350
Combine cookie crumbs, 1/4 c. sugar, butter
& almonds with mixer 'til well blended.
Press firmly onto bottom of 9" cake pan.
Bake 10 mins.
Beat cream cheese, remaining 1/4 c. sugar, salt, vanilla
& egg with mixer 'til well blended.
Pour into crust.
Arrange peaches in a circle around the pan, put berries in a pile in the center of the circle.
Prinkle with toasted almonds.
Bake 25-30 mins. Cool. Refirdgerate 1 hr. or 'til chilled.
Makes 8 servings.
~~For shiney glaze, brush tart after baking w/ 1 T. melted apricot jam. Or use apricot syrup.
July & Aug~~06
