Devonshire Fruit Tart
|Shortcrust pastry||1 (or whichever pastry you fancy)|
|Icing sugar||1 Cup (16 tbs)|
|Cream||1⁄2 Cup (8 tbs)|
|Grapes||1⁄2 Cup (8 tbs)|
|Cream cheese||1 Pound|
|Grated lemon peel||1 Tablespoon|
|Canned cherries||1 Cup (16 tbs)|
|Apricot jam||1 Cup (16 tbs) (smooth variety)|
|Pineapple slices||4 , quartered (drained)|
|Orange sections||2 Cup (32 tbs)|
|Lemon juice||1 Tablespoon|
Roll out the pastry.
Grease the outside of a baking tin approx.
14" x 14" x 2" deep and cover with the pastry, turning over the edges to make a firm rim.
Place the tin on a baking sheet, prick the pastry all over and bake at 400° F for 15 minutes.
Remove from oven and remove the pastry very carefully onto a baking sheet.
Return to the oven and bake for about 5 minutes until the inside is golden brown.
Blend cream cheese, sugar, lemon peel and cream and beat until smooth.
Chill for 2 hrs.
Slice bananas and sprinkle with lemon juice.
Assemble the tart, starting with a layer of cream cheese mixture and covering it with rows of fruit.
Heat the jam and glaze the fruit with it.
Refrigerate for one hour before serving.