Watkins gives us this fresh fruit tart recipe and suggest that you vary the fruits by using whatever is on hand or in season in your area.

Ingredients

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 tsp/7.5 mL Watkins Original Double-Strength Vanilla
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 tsp/2.5 mL
1/2 to 1 tsp/2.5 to 5 mL water

Cooking Directions

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. Enjoy.

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