Fresh Fruit/Berry Tart

Ingredients:

• Crust:
• 1 stick Fleischmann's salt-free margarine (softened)
• 1 1/2 cup WW pastry flour
• 1 cup finely ground pecans (I use food processor)
• 1/4 cup sugar of choice
• 1 egg replaced
• 1/2 tsp salt
• 2 tsp vanilla
• tiny amount of water if needed
• Filling:
• 16 ounces Tofutti cream cheese
• 1/2 pint Tofutti sour cream
• 1/2 cup sugar of choice
• 1 tsp vanilla
• Topping:
• several T. juice concentrate of choice or orange/lemon slice
• fruit/nuts of choice

Directions:

Whisk together flour and pecans then cut softened margarine in using a fork or pastry knife. In separate bowl, mix sugar, replaced egg, salt and vanilla. Add to flour mixture. The dough should resemble damp, course cornmeal. It should stick together only when pressed. Add water in tiny sprinkles only if necessary.

Press the dough into a tart pan and place in the refrigerator. It should cool for at least a half hour but it can be left there up to 24hrs. Remove when ready to bake. Prick all over with a fork then place in preheated oven(375) for 15-17 minutes. It should be a deep golden brown. Allow to cool before filling.

Blend all filling ingredients together in the bowl of a food processor. Spread across cooled crust and refrigerate. Top with choice of fruits and/or nuts directly before serving. Spritz with juice concentrate and/or squeeze half a lemon or one quarter of an orange over the top.