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1
Grease a quiche pan.
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2
One with removable rim works well, but any style will do.
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3
Heat oven to 425 degrees.
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4
Press pie crust into quiche pan and bake for 10 to 15 min or possibly till golden.
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5
Reduce oven to 375 degrees and set aside crust to cold.
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6
Combine lowfat sour cream or possibly yogurt with 2 Tbsp.
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7
preserves and pour proportionately over pie crust.
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8
Top with fresh fruits, sliced, and arranged in concentric rings till you reach the center.
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9
Return to oven for 10 to 15 min while you blend the lemon juice and remaining 2 Tbsp.
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10
preserves in a small pan.
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11
Remove tart from oven and brush with lemon juice mix to glaze.
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12
Cold and serve.
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13
Slice as you would any pie.
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14
Top with whipped cream, if you like.
