Jeweled Fruit Tart
|Sifted cake flour||1 Cup (16 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Margarine||1⁄4 Cup (4 tbs)|
|Ice water||2 Tablespoon|
|Plain non-fat yogurt||3⁄4 Cup (12 tbs)|
|Neufchatel cheese||3 Ounce, softened|
|Sifted powdered sugar||1⁄4 Cup (4 tbs), sifted|
|Non fat cream cheese||3 Ounce, softened|
|Grated lemon rind||1 Teaspoon|
|Fresh lemon juice||1 Teaspoon|
|Low calorie apple spread||1⁄4 Cup (4 tbs)|
|Nectarine||1 Medium, halved, pitted, and thinly sliced|
|Plums||2 Small, halved, pitted, and thinly sliced|
|Seedless green grapes||1 Cup (16 tbs)|
Combine first 4 ingredients in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal.
Sprinkle ice water, 1 tablespoon at a time, over surface; toss with a fork until dry ingredients are moistened and mixture is crumbly.
Shape into a ball.
Gently press dough between 2 sheets of heavy-duty plastic wrap to a 4-inch circle.
Chill at least 1 hour.
Roll dough to an 11-inch circle between sheets of plastic wrap.
Place in freezer 20 minutes or until plastic wrap can be removed easily.
Remove top sheet of plastic wrap.
Invert and fit dough into an ungreased 9-inch tart pan; remove remaining sheet of plastic wrap.
Prick bottom and sides of pastry with a fork.
Bake at 375° for 15 minutes or until lightly browned.
Remove from oven, and cool completely.
Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2 inch thickness.
Cover with additional paper towels; let stand 5 minutes.
Scrape yogurt into a bowl, using a rubber spatula.
Beat Neufchatel cheese at medium speed of an electric mixer until smooth.
Add powdered sugar, and beat well.
Stir in drained yogurt, cream cheese, lemon rind, and lemon juice.
Spoon mixture into prepared crust.
Place apple spread in a small saucepan; bring to a boil, stirring with a wire whisk until smooth.
Arrange nectarine, plums, and grapes over tart.
Brush with warm apple spread.
Cover and chill 1 to 2 hours.