- 1 refrigerated pie crust (half of 15-ounce package), room temperature
- 1 teaspoon all purpose flour
- 1 8-ounce package cream cheese, room temperature
- 1/4 cup sugar
- 1/4 cup whipping cream
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon vanilla extract
- 1/2 small pineapple, peeled, halved, cored, thinly sliced
- 3 kiwis, peeled, thinly sliced
- 1 large mango, peeled, thinly sliced
- 2 tablespoons apricot preserves
- Preheat oven to 425°F. Unfold crust.
- Using wet fingertips, press together any cracks to seal. Rub crust with flour. Place crust, floured side down, in 9-inch-diameter tart pan with removable bottom. Fold overhang in; press firmly, forming double-thick sides. Pierce bottom of crust with fork. Bake until golden, about 14 minutes. Cool completely.
- Beat cream cheese and sugar in large bowl until smooth. Beat in whipping cream, lemon juice and vanilla. Spread filling in prepared crust. Refrigerate until filling is firm, about 1 hour.
- Arrange pineapple, kiwis and mango atop tart. Stir preserves in saucepan over low heat until melted. Brush preserves over fruit. Chill tart up to 2 hours.