Lemon-Cheese Tart

1. Cream cheese and sugar.

2. Beat in eggs, one at a time, lemon zest, lemon juice and vanilla until mixture is just smooth.

3. Pour mixture into partially baked tart shell.

4. Bake at 350°F until filling is firm but not brown, about 30 minutes.

5. Cool thoroughly on a rack.

6. Decoratively arrange fruit on top of tart; brush with glaze.

7. Cut into wedges.

*Such as strawberries, blueberries, kiwis, peaches, nectarines or a mixture.

Glaze

Heat 3 tablespoons apricot jam and 1 teaspoon lemon juice over low heat until jam melts. Force through a sieve; cool.

Yield: 12 Servings