Tart dough:
2/3 C. granulated sugar
6 T. stick margarine or butter
1 tsp. vanilla extract
2 oz. block-style fat-free cream cheese (about 1/2 C.)
1 large egg
2 C. all-purpose flour
1/4 tsp. salt

Tart filling:
Cooking spray
4 C. thinly sliced ripe red-fleshed plums (about 12 medium)
1/4 C. red currant jelly
2 T. water
1 large egg
1 tsp. water
2 T. turbinado or granulated sugar

Prepare tart dough: Combine the first 4 ingredients in a large bowl, and beat at medium speed of a mixer for 2 minutes or until mixture is light and fluffy. Add 1 egg, and beat at high speed for 1 minute or until mixture is very smooth. Lightly spoon the flour into dry measuring C., and level with a knife. Combine flour and salt, and add to sugar mixture, beating at low speed just until the flour mixture is moist. Gently shape the dough into a ball on heavy-duty plastic wrap, and cover with additional plastic wrap. Freeze dough 2 hours. Preheat oven to 400°. Prepare tart filling: Roll dough, still covered, into a 14-inch circle on a lightly floured surface. Remove bottom sheet of plastic wrap. Place the dough on a large baking sheet coated with cooking spray, and remove top sheet of plastic wrap. Arrange plum slices over dough, leaving a 3-inch border. Combine red currant jelly and 2 T. water in a small microwave-safe dish, and cook on high for 30 seconds or until jelly melts. Brush melted jelly mixture over plums. Fold 3-inch border of dough over plums, pressing gently to seal (dough will partially cover plums). Combine 1 egg and 1 tsp. water. Brush dough with egg mixture, and sprinkle with turbinado sugar. Bake at 400° for 25 minutes or until lightly browned. Cool tart on pan for 5 minutes. Carefully slide tart onto a platter using a spatula.

Yield: 10 servings
Calories: 293
Fat: 8.6g
Fiber: 2.1g