Shortbread Cookie Cheesecake Tart
- 2 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 eggs, beaten
- 1 cup butter, softened
Heat oven to 350*
Combine all ingredients in a food processor, and pulse until it comes together as ball. Press into bottom and ½ inch up the side of a 10” spring-form pan, or a fluted tart pan which has been sprayed with non-stick baking spray. Prick the bottom with a fork a few times, and bake for 15 minutes.
- 1 pound cream cheese, room temperature.
- ½ cup sugar
- 2 eggs
- 2 teaspoons vanilla
- ¼ cup lemon juice
Beat all ingredients together, and spread on top of crust, to about 1/2” thickness (there will be some leftover**). Return to oven and bake for 20 minutes, or until set.
**You can put the leftover filling into a small buttered ramekin or small casserole dish, and bake it until set. It will be a crust free cheesecake.
- ½ cup apple jelly
- 2 tablespoons apple juice or water
- Assorted fruits (berries, grapes, and peeled citrus work best)
Combine jelly and juice in a small saucepan, and heat until melted, mixing well. Brush a thin layer over the tart. Arrange fruit in a pleasing pattern over the tart. Brush with remaining jelly mixture, and place in refrigerator to cool completely. Slice and serve.