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Fruit Tart

Prep: 30 minutes

Bake: 20 minutes

Makes: 10 servings

Pastry

2/3 cups butter

2 cups flour

4-5tbsp water

Filling

250g cream cheese or hung yogurt (low-fat)

2 tsp lemon juice

2tbsp sugar

1 cup green-fleshed melon, sliced

1 cup orange –flashed melon, sliced (replace with green and orange fruits such as kiwi and peaches or apricots)

2tbsp apricot jam

1. Grease a 9-inch pie dish.

2. Cut butter into flour until it resembles small peas (do not mix).Sprinkle in water a tablespoon at a time .Gather pastry into ball. Shape into flattened rounds and roll out into small puris. Fit in 9-inch pie dish. Crimp edges. Chill for about 30 minutes.

3. Cover the pie dish with foil and bakes 20 minutes at 200°C.uncover and bake for another five minutes

4. Beat together cream cheese, lemon juice and sugar. Pour into baked pie crust. Decorate with fruit. Melt some apricot jam and pore over to glaze.

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