Grilled Fruit Phyllo Tart

1. 1

   Preheat oven to 400u00b0. In a small bowl, mix butter and oil. Brush a 15x10x1-in. baking pan with some of the butter mixture. Place one sheet of phyllo dough into prepared pan; brush with butter mixture. Layer with seven additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Bake 5-7 minutes or until golden brown (phyllo will puff up during baking). Cool completely.

2. 2

   Finely grate enough zest from lemon to measure 1 tablespoon. Cut lemon crosswise in half; squeeze out juice. In a large bowl, toss peaches, strawberries, pineapple, brown sugar, salt, lemon zest and juice. Remove strawberries; thread onto 3 metal or soaked wooden skewers.

3. 3

   Place fruit on oiled grill rack. Grill, covered, over medium heat 8-10 minutes for pineapple slices and peaches; 4-5 minutes for strawberries or until fruit is tender, turning once. Remove and set aside.

4. 4

   In a small bowl, beat cream until soft peaks form. In another bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread over phyllo crust. Slice grilled fruit; arrange over filling. Sprinkle with mint; cut into pieces.

* Per serving · 4 servings · Values may vary.