Recipes

For pastry, in a medium bowl combine flour and salt. Using a pastry blender, cut in margarine or butter until pieces are the size of small peas. Sprinkle 1 tablespoon of the cold water over a portion of the mixture. Toss with a fork. Push to side of bowl. Repeat until mixture is moistened. Form into a ball.

On a lightly floured surface, flatten pastry. Roll pastry into a 12-inch circle. Ease pastry into a 10-inch tart pan with a removable bottom, being careful not to stretch pastry. Press pastry about 1/2 inch up the sides of pan. Prick the bottom well with the tines of a fork. Bake in a 450 degree F oven for 12 to 15 minutes or until golden. Cool on a wire rack. Remove sides of tart pan.

Meanwhile, in a medium bowl combine the cream cheese, sugar substitute or sugar, and vanilla. Beat with an electric mixer until smooth; spread over the cooled pastry. Arrange the nectarines or peaches over cream cheese layer. Sprinkle with the blueberries.

In a small saucepan heat apricot spread until melted; cut up any large pieces. Spoon melted spread over fruit. Chill for at least 2 hours or up to 3 hours

SERVES 12