Fresh Fruit Tart

Crust:
1 refrigerated pie crust (15oz pkg)

Filling:
1 8-oz. pkg cream cheese, softened
1/4 cup sugar
1 Tbs. frozen orange juice concentrate, thawed
1/2 cup whipping cream

Topping:
1 cup raspberries
1 cup blueberries
2 kiwifruit, peeled, sliced, halved

Glaze:
2 Tbs. honey
1 Tbs. frozen orange juice concentrate, thawed

Crust: Heat oven to 450 degrees. Prepare pie crust according to package directions for a one-crust baked shell, using a 9" tart pan, with removable bottom.  Prick crust with fork;  bake 9-11 minutes, or until light golden brown.  Cool.

Filling:  In small bowl, beat cream cheese, sugar and orange juice until smooth.  Add whipping cream, beat until light and fluffy.  Spread evenly in cooled baked shell.

Topping: In large bowl, combine raspberries, blueberries, and kiwifruit, carefully spoonover filling.

Glaze: In small bowl, combin honey and orange juice;  mix well. Brush glaze over fruit.  Store tart in refrigerator.