Fresh Fruit Tart
Prep Time 40 minutes
Bake Time 20 minutes
Chill Time up to 1 hour
Makes 8 servings
|1-1/3||cups all-purpose flour|
|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||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|
- 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.
- 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.
- 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.
|Calories from Fat||30 %|
|Total Fat||8 g|
|Saturated Fat||2 g|
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