Many other fruits than the ones I have used in this photo can be used.  Be creative; write a “sweet” message with the fruit, if you have the time. Try blueberries, raspberries, grape halves, mandarin orange slices, fresh orange or tangerine slices, fresh-pitted cherries, mango, papaya, etc.


1 pkg. Pillsbury refrigerated rolled piecrusts (2 in pkg.)
8 oz. cream cheese
2 T. Half & Half (can substitute milk)
5 T. powdered sugar
½ cup granulated sugar
1 T. cornstarch
½ cup orange juice
2 T. lemon juice
¼ cup water
Dash of salt
1 pint fresh strawberries, washed & drained
2 fresh kiwi berries
2 fresh peaches or nectarines




Remove both piecrusts from wrappers & allow to come to room temp.  Preheat oven as directed on the piecrust pkg.  When room temp, unroll one piecrust onto a large cutting board & roll the crust with a rolling pen into a larger size attempting to make the crust more rectangular than round in shape.  Place the rolled-out crust into an ungreased  9- x 13-inch baking pan.  Repeat rolling the other crust in the same manner.  Place the second crust in the pan with the first crust; then cut & fit both crusts as needed to completely line the pan & make a small “lip” around the sides.  Dampen fingers to press seams together.  It may not be beautiful, but it is easier than any pastry I can make!   Bake the piecrust in the preheated oven for less time than indicated on the package.  Crust is thinner & cooks faster.  Just watch it carefully when cooking to get it brown & crispy.  Set aside & allow crust to completely cool.  In an electric mixer, combine cream cheese, Half & Half, & powdered sugar until smooth; set aside.  In a medium saucepan, stir granulated sugar & cornstarch with a fork until blended; then gradually stir in the orange juice, keeping the mixture smooth.  Add lemon juice, water, & salt; bring to a boil, & allow to boil for 1 minute.  Remove sauce from heat, & cool completely.  It can be refrigerated.   Peel & slice the fruit to be used.  Spread the cream cheese mixture evenly on the cooled piecrust. Arrange the fruit slices in a pleasing design on the cream cheese mixture.  Spoon the cooled sauce over the arranged fruit slices; cover & refrigerate until serving time.  Serve cold, cut into squares.  It is best when served the day of making, but can be refrigerated for a day, if it lasts that long.

Please don’t do what I did last week when making a pie.  In my defense, I was cooking in someone else’s  kitchen & deep in conversation, when I stirred baking soda instead of cornstarch into sugar then added milk.  I had a bubbling cauldron the likes of which would have served the 3 witches well in the first act of Macbeth!  I nicely cleaned out the kitchen-sink drain with those ingredients; pay attention, Gene!

Served this for dessert last night and Scotty went to her Special School this morning with a slice to go with her lunch, but would you believe that Joe confessed that he got up about 3 A.M. for a glass of milk and a "small sliver", or so he said, of the Fresh Fruit Tart with Lemon Sauce.  I will have to admit that it is absolutely delicious.....


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