Serves: 8
Total Calories: 538

2 cups flour
1/4 cup sugar
3/4 cup butter chilled real, cut in pieces
1 egg lightly beaten
1/2 teaspoon vanilla extract
1 to 2 tablespoon water ice
1 (8-ounce) package cream cheese softened
1/3 cup sugar
2 eggs
2 teaspoons lemon peels grated or orange rind
2 tablespoons lemon juice fresh
1 (10-ounce) jar apricot preserves (about 3/4 cup)
1/4 cup water
1/2 pint strawberries rinsed, hulled and halved (reserve 1 whole berry)
1 peaches large, peeled, pitted and thinly sliced
1/2 cup green seedless grape rinsed, dried and halved
1/2 banana sliced

In a medium bowl mix flour and sugar. With a pastry blender or two knives cut in butter until pieces are the size of small peas. Stir in egg, vanilla and water toss with a fork until uniformly moistened. Press dough firmly into a ball. Wrap in plastic wrap and chill for 30 minutes.

On a lightly floured surface roll dough to 1/4 -inch thickness. Fit loosely into a 10-inch tart pan with a removable fluted ring trim edges. Pierce bottom of shell with a fork. Place tart shell in freezer for 30 minutes.

Preheat oven to 425° F. Bake for 10 minutes reduce oven heat to 375° F. and bake 8 to 10 minutes longer or until golden brown. Cool on a wire rack remove outer ring. Reduce oven heat to 350° F.

In a small mixer bowl at low speed beat cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in rind and juice. Spread evenly in crust and bake for 12 to 15 minutes or until a knife inserted 1 inch from center comes out clean. Cool.

In a small saucepan mix preserves and water. Over medium-high heat bring mixture to a boil reduce heat to low and simmer for 5 minutes. Press through a sieve cool.

Rim outside circle of tart with strawberries followed by increasingly smaller rings of peaches, grapes and banana. Place whole strawberry in center.

Carefully spoon glaze over top of each piece of fruit. Chill until ready to serve, but not longer than 3 hours. Refrigerate leftovers.

Nutritional Facts:

Serves: 8
Total Calories: 538
Calories from Fat: 250

More Recipes from the Recipe Treasury Cookbook:
Amsterdam Fruit Tart
Banana Cream Pie
Cherry Pie
Chocolate Pie
Coconut-Cream Pie
Cranberry Ice Cream Pie
Four-Layer Ice Cream Pie
French Silk Pie
Fresh Blueberry Pie
Glazed Fresh Strawberry Pie
Making Crumb Crusts
Mother's Raisin Cream Pie
Pumpkin Chiffon Pie
Raisin Cream Pie
Using Commercial Pie Shells
Vanilla Cream Pie