Fresh Fruit Tarts

First off, you may use the fruit of your choice, or what is in season.

Pastry Dough for 10" pie

1 package cream cheese, reduced calorie for a healthier option

1/4 cup sugar to taste, brown sugar is a healthier option

1 1/2 tsp Watkins brand vanilla

2 peaches, nectarines or similar fruit thinly sliced

1 cup fresh bluberries, raspberries, blackberries or similar

2 tbsp honey

1/2 tsp Watkins Orange Extract

1/2 to 1 tsp water

Heat oven to 450 degrees. Prepare your pastry dough and press into a 9" tart pan with removable bottom. Trim edges of dough if necessary. Perforate crust with a fork. Bake for 9-11 minutes or until golden brown. Remove crust and cool completely. In small bowl combine cream cheese, sugar and vanilla; mix well. Spread mixture evenly in tart shell. In large bowl combine fruit; spoon over filling. In another small bowl, combine honey, extract and enough water to make a glaze. Brush glaze over fruit. Store in refridgerator. Remove pan sides before serving. 10 servings.