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Fresh Fruit Tart

Fresh Fruit Tart

Fresh Fruit Tart

Chill Time up to 1 hour

Bake Time 20 minutes

Prep Time 40 minutes


Makes 8 servings


1-1/3 cups all-purpose flour
1/4 teaspoon salt
1/3 cup margarine, cut into pieces
3 to 4 tablespoons ice water
8 ounces fat-free or reduced-fat cream cheese, softened
2 tablespoons powdered sugar
1 teaspoon vanilla
1 can (11 ounces) mandarin oranges, well drained
3 kiwifruit, peeled, sliced
1 large firm ripe banana, peeled, sliced
1/3 cup no-sugar-added peach or apricot fruit spread


  1. Preheat oven to 350°F. For crust, combine flour, salt and margarine in food processor; process with on/off pulsing action until margarine is size of small peas. Add ice water; process just until mixture forms a ball.
  2. Pat mixture evenly onto bottom and up sides of 10-inch tart pan with removable bottom. Prick dough all over with tines of a fork. Bake 18 to 20 minutes or until set in center; cool completely.
  3. For filling, combine cream cheese, sugar and vanilla; mix well. Spread evenly over bottom of crust. Arrange fruit on cream cheese mixture. Place fruit spread in small saucepan and melt over low heat; strain out large pieces of fruit. Brush melted fruit spread over fruit. Serve immediately or cover and refrigerate up to 1 hour before serving.

Nutritional Information

Fiber 2 g
Carbohydrate 34 g
Cholesterol 2 mg
Saturated Fat 2 g
Total Fat 8 g
Calories from Fat 30 %
Calories 236
Protein 7 g
Sodium 331 mg

Dietary Exchange

Fat 2
Fruit 2-1/2

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