|All purpose flour||1 Cup (16 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Cold water||5 Tablespoon|
|Fat free cream cheese||8 Ounce, softened (1 Package)|
|Sugar||1⁄4 Cup (4 tbs)|
|Blueberries||1⁄2 Cup (8 tbs)|
|Low calorie apricot spread||1⁄2 Cup (8 tbs)|
For pastry, in a medium bowl combine flour and salt.
Using a pastry blender, cut in butter until pieces are pea-size.
Sprinkle 1 tablespoon of the cold water over a portion of the mixture.
Toss with a fork.
Push to the side of the 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° 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, and vanilla.
Beat with an electric mixer until smooth; spread over the cooled pastry.
Arrange nectarines over cream cheese layer.
Sprinkle with 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.