Fruit Tart

I started making these this summer has an easy, delicious dessert to bring to summer BBQ's and the investment in my new tart pan really paid off!  The recipe is for a 9 inch tart.  For the fruit topping, you can use almost any fruit.  Mine always has strawberries and blackberries since they are my favorite.  I've told all berry tarts, where I've added in blueberries and raspberries as well.  I've also make tarts with kiwi and pineapple, in addition to the strawberries and blackberries.

This dessert does not take long to make, the longest time is usually spent in the fruit design! 

Ingredients:
Crust:
2/3's of a roll of refrigerated sugar cookies dough (the 16 oz package)

Filling :
1 8oz package of cream cheese
1/3 c. sugar
1/2 tsp vanilla

Topping :
Assorted fresh fruit
lemon wedges

1. Leave dough out at room temperature for a couple of minutes*.  Place the dough in a greased tart pan, and using your fingers push it to the edges, and try and keep the dough as even as you can. 
2. Bake at 325 degrees for 15-18 minutes, or until golden brown and a fork inserted in the middle comes out clean.  Allow to cool in tart pan.
3. In a medium sized bowl, cream together cream cheese, sugar, and vanilla. 
4. When crust is cool, evenly spread cheese mixture on the tart.  Top with fresh fruit.  Squeeze fresh lemon juice on top of the fruit and chill the tart for at least 1-2 hours before serving.

I use a 9 inch tart pan for this recipe.  If you use a bigger tart pan, or just roll the dough out onto a cookie sheet, you could use the whole roll of cookie dough.  I started making this tart by using the whole roll, but found that the result was all cookie and some fruit.
 
*Only leave the cookie dough out for about 5 minutes.  If it is out too long the dough becomes too soft and messy to work with, and of course if it is straight from the fridge it might be harded to "mush" into shape.