Fresh Fruit Tart

Vary the Fruits by using whatever is on hand or in season in your area.
Pastry Dough for 10-inch / 25-cm Pie
1 Package (8 oz. / 227 g) Reduced-Calorie Cream Cheese
1/4 to 1/3 Cup / 60 to 80 mL Sugar, to taste
1-1/2 teas. / 7.5 mL Watkins Original Double-Strength Vanilla Extract
2 Peaches or Nectarines, thinly sliced
2 Kiwifruit, peeled, sliced and halved
1 Cup / 250 mL Fresh Blueberries
2 Tbsp. / 30 mL Honey
1/2 teas. / 2.5 mL Watkins Orange Extract
1/2 to 1 teas. / 2.5 to 5 mL Water

Preheat oven to 450ºF / 235ºC. Prepare dough and press onto bottom and up sides of a 10-inch / 25-cm tart pan with removable bottom. Trim edges if necessary. Prick crust with fork. Bake for 9 to 11 minutes or until lightly browned. Remove from oven and cool completely. In small bowl, combine cream cheese, sugar and Vanilla; mix well. Spread evenly in cooked tart shell. (At this point, tart may be covered and refrigerated overnight.) In large bowl, combine fruit; carefully spoon over filling. In small bowl, combine honey, Orange Extract and enough water to make a glaze. Brush glaze over fruit. Store in refrigerator. Remove sides of pan before serving. Makes 10 servings.

Nutritional Information Per Serving:
Calories 190, Protein 4g, Carbohydrates 20g, Sodium 90mg, Fat 11g, Saturated Fat
2g, Cholesterol 24mg, Dietary Fiber 1g

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