Peach-Berry Tart

By Hklbrries

Note: You may use up to 2 tbsp of cold water if needed.

Ingredients

• 3/4 cup all-purpose flour
• 1 tbsp sugar
• 3 tbsp margarine, chilled
• 1 1/2 tbsp cold water (See note)
• 4 oz fat-free cream cheese
• 2 tbsp sugar
• 1/2 tsp vanilla
• 1/8 tsp ground nutmeg
• 1/2 cup fresh or frozen blueberries, thawed
• 1/3 cup low-calorie apple jelly
• 2 medium peaches, peeled and pitted
• 1 cup strawberries, sliced

Details

Servings 6

Preparation

Step 1

For pastry, in a mixing bowl combine flour, 1 tbsp sugar and salt. Cut in margarine until pieces are the size of small peas. Sprinkle 1 tbsp of the cold water over part of mixture. Toss with fork. Push to side of the bowl. Repeat till all of the mixture is moistened. Form in to a ball.

Roll pastry into a 10-inch circle on lightly floured surface. Wrap pastry around rolling pin. Ease into an 8- or 9-inch tart pan. Do not stretch. Press pastry an inch up the sides of the pan. If necessary, trim pastry even with the top of the pan. Prick bottom of crust well with tines of a fork. Bake in a 450 F oven 10 to 12 minutes or till golden. Cool on a wire rack.

Mix cream cheese product, 2 tbsp sugar, vanilla and nutmeg till smooth. Spread in cooled crust. Arrange peach slices, strawberry slices, and blueberries atop cheese mixture. Heat apple jelly in a small sauce pan till melted. Spoon over fruit. Chill at least 2 hours.