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Refrigerated cookie dough makes short work of this pretty fruit tart. Elegant looking and easy to make.

Sugar Cookie Fruit Tart

1 (18-ounce) package NESTLÉ® TOLL HOUSE® Sugar Cookie Bar Dough
1 (8-ounce) package cream cheese, softened
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1 1/2 cups fruit, (berries, sliced kiwi, peaches or strawberries)

1. Preheat oven to 350°F (175°C). Grease bottom and side of 9-inch fluted tart pan with removable bottom.*
2. Press cookie dough evenly into prepared pan.
3. Bake for 22 to 27 minutes or until lightly golden and wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
4. Beat cream cheese, sugar and vanilla extract in small mixer bowl until smooth. Spread evenly over cooled cookie crust to within 1/2-inch of edge.
5. Arrange fruit as desired on top of cream cheese mixture. Refrigerate for 1 hour. Remove rim of pan; slice into wedges.

Makes 10 servings.

*If tart pan is not available, press cookie dough into greased baking sheet to measure 8-inch circle. Bake for 18 to 22 minutes until lightly golden.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.

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