Watkins Fresh Fruit Tart

Pastry dough for 10-inch pie
1 package (8 oz.) reduced-calorie cream cheese
1/4 to 1/3 cup sugar, to taste
1 1/2 tsp. Watkins Vanilla
2 peaches or nectarines, pitted and thinly sliced
2 kiwifruit, peeled and sliced
1 cup fresh blueberries
2 tbsp. honey
1/2 tsp. Watkins Orange Extract
1/2 to 1 tsp. water

Preheat oven to 450 degrees. Prepare dough and press onto bottom and up sides of a 10-inch tart pan with removable bottom. Trim edges if necessary. Prick crust with fork. Bake for 9 to 11 minutes or until lightly browned. Remove from oven and cool completely. In small bowl, combine cream cheese, sugar and vanilla; mix well. Spread evenly in cooled tart shell. (At this point, tart may be covered and refrigerated overnight.) In large bowl, combine fruit; carefully spoon over filling. In small bowl, combine honey, orange extract and enough water to make a glaze. Brush glaze over fruit. Remove sides of pan before serving. Makes 10 servings.