PEACH TART

Dough for two-crust pie
1 package (3 ounces) cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla
3/4 cup whipped cream
Sliced fresh peaches (or any fresh fruit)
1/2 cup apple jelly, melted

Heat oven to 425 degrees F.

Mix and roll out dough to fit 15-by-10-inch cookie sheet. Prick dough all over with fork.

Bake 10 minutes or until brown. Cool.

Beat together cream cheese, sugar and vanilla. Beat in whipped cream. Spread over crust.

Arrange fruit decoratively on top. Brush melted apple jelly on top.

Refrigerate at least 2 hours. Do not prepare more than 6 hours ahead, or it will get soggy.

Adapted from source: Schodack Recipes and Reflections Cookbook