Easy Fruit Tart

Just add the cookie dough and flatten with your fingers.

Although summer will linger for just a little bit longer, Labor Day really marks the last official summer weekend of the season. So we set out to celebrate with something sweet and easy to make using the speed scratch technique. After all, on some holidays I just want to escape from being stuck in the kitchen all day so I can get out to enjoy the day.I pulled a bounty of summer fruit - strawberries, blueberries, raspberries, and kiwi - from the refrigerator that had accumulated from the week and came up with this easy fruit tart.  To save time I used Nestle Toll House refrigerated cookie dough for the crust and it was amazing. Try it for dessert soon and tell me what you think.Easy Fruit Tart1 package of (16.5 oz) Nestle Toll House refrigerated sugar cookie dough or white chip lemon1 package (8 oz) cream cheese, softened1/3 cup sugar1/2 teaspoon vanilla1 - 2 kiwifruit, peeled, halved lengthwise and sliced1 cup fresh strawberries, halved or quartered1 cup fresh blueberries1/2 cup apricot jellyHeat oven to 350°F. Spray your pan with cooking spray. In the pan, break up cookie dough and press dough evenly in bottom of pan to form crust. Bake 16 to 20 minutes or until golden brown. Cool completely, about 30 minutes.In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread the cream cheese mixture over cooled the crust. Arrange fruit over cream cheese. Stir apricot jelly until smooth, and then brush over fruit. Refrigerate until chilled, at least 1 hour. To serve, cut into wedges or squares. Cover and refrigerate any remaining slices.