Bavarian Fruit Tart

The apple harvest never tasted better... try it with other fruits as well.

Crust:
1/2 cup butter or margarine, softened
1/3 cup sugar
1/2 tsp. Watkins Clear Vanilla
1 cup all-purpose flour
1/8 tsp Watkins Cinnamon

Filling:
1 pkg. lite cream cheese
1/2 cup sugar
1 egg
1-1/2 tsp Watkins Clear Vanilla
1/3 cup sugar
3/4 tsp. Watkins Cinnamon
4 cups peeled and sliced Granny Smith apples
   (for variety try sliced peaches or pears)

Cream butter and 1/2 cup sugar until light and fluffy.  Add vanilla; beat well.  Add flour and cinnamon; beat well.  Spread onto bottom and 1 inch up sides of a 9" springform pan; set aside.

Beat together cream cheese and 1/2 cup sugar until fluffy.  Beat in the egg and vanilla; spread onto crust.  Combine remaining sugar and cinnamon in a large bowl; toss fruit in this mixture.  Arrange fruit in an attractive pattern on top of filling.  Bake at 450° for 10 minutes.  Reduce heat to 400° and bake 25 minutes; cool completely.  Keep refrigerated.  Makes 8 servings.

Note:  For individual tarts: place crust mixture in eight 4" tart pans; fill each with 2 heaping teaspoons of filling.  Arrange fruit on top and bake at 450° for 20-25 minutes or until done.

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