Easy Fresh Berry Tart

1 baked 9 - inch (23cm) pie shell (recipe below)

Filling:
4 oz light cream cheese
3 tbsp plain yogurt
2 tbsp granulated sugar
grated rind and juice of 1 lemon

In food processor or bowl, combine cream cheese, yogurt, sugar, lemon rind and juice; process or stir until smooth. Spread evenly in pie shell.

Topping:
3 cups halved small strawberries or other berries. A combination of different berries, or peaches and plums, or kiwifruit and banana.
1 tbsp currant jelly, melted

Arrange fruit over filling. Brush fruit with melted jelly. Serve or refrigerate for up to 8 hours.
Makes 6 servings


Pastry
1 1/4 cups all-purpose flour
2 tbsp granulated sugar
1/4 tsp salt
1/4 cup butter
2 tbsp cold water
2 tsp white vinegar

In food processor, combine flour, sugar and salt; pulse to mix. Cut butter into pieces and add to processor; pulse until mixture is size of crumbs.
Add water and vinegar; pulse until mixed but mixture is still crumbly. Transfer to 8 or 9 inch pie plate. Spread evenly over bottom and up side, pressing firmly so mixture holds together.
To bake pie shell before filling, prick pastry all over with fork. To prevent pastry from becoming uneven and sides collapsing, line pie shell with large piece of foil and fill evenly with dried peas, beans or rice. Bake in 400°F (200°C) oven for 10 minutes.
Remove beans and foil. Bake for 6 minutes longer or until golden brown. Let cool before filling.

Makes 1 pie shell


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