Shelly's Recipe

FRUIT TART

Category: Tarts

Pastry for a 9 inch single pie crust

1 (8 oz) pkg cream cheese, softened
1/3 cup no-sugar-added raspberry fruit spread
1/2 cup peaches, plums or nectarines
1/3 cup strawberries or blueberries
1/2 cup kiwifruit or banana slices
1/3 cup raspberries
3 tbsp no-sugar-added apricot pourable fruit
2 tsp raspberry-flavored liqueur

Preheat oven to 350. Roll out pastry to a 12 inch circle; place in a 10 inch tart pan with removable bottom or a 10 inch quiche pan. Prick bottom and sides of pastry with a fork. Bake 18-20 minutes or until golden brown. Cool completely on a wire rack.

Combine cream cheese and fruit spread; mix well. Spread onto bottom of cooled pastry. Chill at least 1 hour. Just before serving, arrange fruit over cream cheese layer. Combine pourable fruit and liqueur and brush evenly over fruit.