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
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

Order Watkins Products Here

Back to My Front Page | Back to Recipes

Email: sue @ cinnamonsue.com
website: www.CinnamonSue.com

© Copyright 2006 The Rising Stars Team  

The statements made and opinions expressed on this Web site are those of the Watkins Independent Associate who is the publisher of this document and are not to be construed as statements or opinions of Watkins Incorporated. Sponsoring or selling Watkins products outside U.S.,U.S.Territories and Canada is strictly prohibited.