Philly Rainbow Tart

• 2 (8 oz.) pkg. cream cheese, softened
• 1/2 c. margarine
• 1 1/4 c. flour
• 1/4 tsp. salt
• 1/3 c. sugar
• 1 Tbsp. lemon juice
• 1 c. whipping cream, whipped
• assorted fresh fruit
• 1/4 c. apricot preserves
• 1 Tbsp. water

1. Combine 1/2 package cream cheese and margarine.
2. Mix well. Add flour and salt; mix well.
3. Form into ball and chill.
4. On lightly floured surface, roll to 14-inch circle.
5. Place in 12-inch tart or pizza pan.
6. Prick bottom and sides with fork.
7. Bake at 425u0b0 for 12 to 15 minutes or until golden brown.
8. Combine remaining cream cheese, sugar and lemon juice.
9. Mix until well blended.
10. Fold in whipped cream and spoon into cooled crust. Arrange fruit on cream cheese mixture.
11. Brush with combined preserves and water.
12. Chill.
13. Makes 10 servings.

cream cheese, margarine, flour, salt, sugar, lemon juice, whipping cream, fresh fruit, apricot preserves, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1019157 (may not work)