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Name: French Cherry Tart W/lemon Nut Pie Crust
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: French
Ingredients: 1/2 c Sugar; Grated rind of 1 lemon; 1/2 lb Cream cheese; 1 pk Pie crust mix; 1 Egg yolk; slightly beaten; 1 cn (30 ounce) sweet dark; 1/2 c Whipping cream; 1 tb Lemon juice; 1/2 c Ground walnuts; 3 tb Cornstarch; 3 tb Water

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INGREDIENTS

1/2 c Sugar
FILLING
Grated rind of 1 lemon
1/2 lb Cream cheese
1 pk Pie crust mix
1 Egg yolk; slightly beaten
TOPPING
1 cn (30 ounce) sweet dark
1/2 c Whipping cream
1 tb Lemon juice
Crust
1/2 c Ground walnuts
3 tb Cornstarch
3 tb Water

Servings

INSTRUCTIONS

Blend together pie crust mix, nuts and lemon rind. Sti water into egg yolks and sprinkle evenly over dry mixture while tossing and stirring with fork. Pressdough together and roll out to 1 1/2 inches larger than inverted 9 inch pie pan; fit dough into pan. Turn over-lapping edge under and flute. Bake in 400 F. oven and 15 minutes; cool. While pie crust is baking, drain cherries; measure and reserve 1 cup juice. Mix together sugar and cornstarch. Stir in cherry juice and lemon juice. Add 1/2 cup cherries, heat to boil, stirring constantly until mixture is clear and thick. Fold in remaining cherries. To fill piecrust, soften cream cheese and spread on bottom of prepaked pie shell. Pour cherry mixture onto cream cheese layer; cool. Before serving, whip cream, add confectioners sugar and decorate pie as desired. Makes 6-8 servings. MC formatting by bobbi744@sojourn.com Recipe by: 60s magazine article Posted to MC-Recipe Digest by Roberta Banghart on Mar 25, 1998

NOTES

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French Cherry Tart W/lemon Nut Pie Crust

1/2 c Sugar
 FILLING
 Grated rind of 1 lemon
1/2 lb Cream cheese
1 pk Pie crust mix
1 Egg yolk; slightly beaten
 TOPPING
1 cn (30 ounce) sweet dark
1/2 c Whipping cream
1 tb Lemon juice
 Crust
1/2 c Ground walnuts
3 tb Cornstarch
3 tb Water

Blend together pie crust mix, nuts and lemon rind. Sti water into egg yolks  and sprinkle evenly over dry mixture while tossing and stirring with fork.  Pressdough together and roll out to 1 1/2 inches larger than inverted 9  inch pie pan; fit dough into pan. Turn over-lapping edge under and flute.  Bake in 400 F. oven and 15 minutes; cool. While pie crust is baking, drain  cherries; measure and reserve 1 cup juice. Mix together sugar and  cornstarch. Stir in cherry juice and lemon juice. Add 1/2 cup cherries,  heat to boil, stirring constantly until mixture is clear and thick. Fold in  remaining cherries. To fill piecrust, soften cream cheese and spread on  bottom of prepaked pie shell. Pour cherry mixture onto cream cheese layer;  cool. Before serving, whip cream, add confectioners sugar and decorate pie  as desired. Makes 6-8 servings. MC formatting by bobbi744@sojourn.com    Recipe by: 60s magazine article    Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on  Mar 25, 1998

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Nutrition

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Serving Size: 1 Serving (520g)
Recipe Makes: 8 Servings

Calories: 1779
Calories from Fat: 1466 (82%)

Amt Per Serving		% DV

	Total Fat 162.9g	217 %
	Saturated Fat 89g	445 %
	Monounsaturated Fat 40.4g
	Polyunsanturated Fat 11.1g
Cholesterol 504.1mg		155 %
Sodium 1457.9mg		50 %
Potassium 677.6mg		18 %
Total Carbohydrate 59.2g		17 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 58.4g
Protein 28.5g		41 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1779

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