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      RECIPE TITLE "Blueberry-Peach Tart" from Sunset Magazine July 2005

    yieldsserves 8 time Prep and cook time: about 50 minutes, plus 45 minutes to cool. difficultymoderate

      RECIPE INGREDIENTS

    1/2cup pecan halves
    1/4 cup whole-wheat pastry flour or all-purpose flour
    1/4 cup firmly packed brown sugar
    6 tablespoons butter, cut into chunks
    1 1/2 teaspoons vanilla
    1 large egg yolk
    1 package (8 oz.) cream cheese, at room temperature
    1/2 cup sour cream
    1/4 cup powdered sugar
    1/2 cup thinly sliced peeled firm-ripe white or yellow peaches or thinly sliced nectarines
    1 tablespoon lemon juice
    1 teaspoon minced fresh mint leaves (optional)
    1/2 cup blueberries, rinsed and drained
    3 tablespoons apricot jam

      RECIPE METHOD

    1. Spread pecans in a 10-inch tart pan with removable rim and bake in a 350° oven until golden in the center (break one to check), 8 to 12 minutes. Let cool.

    2. In a food processor, whirl nuts, flour, brown sugar, and butter until fine crumbs form. Add vanilla and egg yolk; whirl until mixture comes together in a ball.

    3. Press dough evenly over bottom and up sides of tart pan. Bake in a 350° oven until deep golden, 15 to 20 minutes. Let cool.

    4. In a bowl, with an electric mixer on medium speed, beat cream cheese, sour cream, and powdered sugar until smooth. In another bowl, mix peaches with lemon juice.

    5. Spread cream cheese mixture over bottom of pastry. Sprinkle mint on top, if using. Overlap peach slices in circles over cheese. Scatter blueberries over peaches.

    6. Put jam in a 1-cup glass measure and cook, uncovered, in a microwave oven at full power (100%) until melted, 30 to 45 seconds. Brush over fruit.

    7. Serve, or chill uncovered up to 1 hour. Remove pan rim and cut tart into wedges.

      NUTRITION PER SERVING
    CALORIES 329(60% from fat); FAT 22g (sat 11g); PROTEIN 5.2g; CHOLESTEROL 70mg; SODIUM 150mg; FIBER 3.2g; CARBOHYDRATE 31g


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