American Fruit Tart

• 1 ready-to-use refrigerated pie crust (9 inch)
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/4 cup sugar
• 2 tsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1/2 cup whipping cream
• 1/4 cup apricot preserves
• 1 Tbsp. water

1. Roll pastry to 12-inch circle on lightly floured surface.
2. Line 10-inch tart pan or quiche dish with pastry.
3. Pierce tart shell with fork.
4. Bake at 400F for 9 to 11 minutes or until golden brown.
5. Cool on wire rack.
6. Mix cream cheese, sugar and juice with electric mixer on medium speed until well blended.
7. Gradually add whipping cream, mixing at high speed until light and fluffy.
8. Spread into tart shell.
9. Refrigerate several hours.
10. Arrange cut-up fruit over filling.
11. Combine preserves and water; brush over fruit.

ready, philadelphia cream cheese, sugar, lemon juice, whipping cream, apricot preserves, water

Taken from www.kraftrecipes.com/recipes/american-fruit-tart-51258.aspx (may not work)