FRUIT MEDLEY TART

Fruit Medley Tart image

We call this a Fruit Medley Tart only because we didn't want to sound like we were bragging. Honestly, it's more like a symphony!

Provided by My Food and Family

Categories Recipes

Time 50m

Yield 10 servings

Number Of Ingredients 10

Ingredients

1 refrigerated ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. honey
1/4 tsp. vanilla
1/2 cup thawed COOL WHIP Whipped Topping
4 figs, quartered
1/2 cup raspberries
1 mango, pitted, chopped
1/4 cup blueberries
1 Tbsp. brown sugar

Steps:

Heat oven to 400°F.
Unroll pie crust onto lightly greased baking sheet. Fold over outside edge to form rim. Pierce crust evenly with fork. Bake 15 min. or until golden brown. Remove from oven; cool completely on wire rack.
Beat cream cheese, honey and vanilla in medium bowl until well blended. Add COOL WHIP; mix well. Spread over crust.
Arrange fruit over cream cheese mixture; sprinkle with sugar. Cut into wedges to serve. Refrigerate leftover tart.

Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 170 mg, Carbohydrate 23 g, Fiber 1 g, Sugar 10 g, Protein 2 g