1 pie crust (Pillsbury All Ready)
1/2 c. sour cream, plain yogurt, or vanilla yogurt
2 heaping tbsp. preserves (peach, apricot, or plum)
1 pt. strawberries, blueberries, 5 to 6 plums,
5 to 6 peaches, 2 to 3 kiwis, or dry combination of fresh seasonal fruits or these fruits
Juice of one lemon
2 heaping tbsp. of preserves

Grease a quiche pan. One with removable rim works well, but any style will do. Heat oven to 425 degrees. Press pie crust into quiche pan and bake for 10 to 15 minutes or until golden brown. Reduce oven to 375 degrees and set aside crust to cool. Combine sour cream or yogurt with 2 tablespoons preserves and pour evenly over pie crust. Top with fresh fruits, sliced, and arranged in concentric rings until you reach the center. Return to oven for 10 to 15 minutes while you blend the lemon juice and remaining 2 tablespoons preserves in a small pan. Remove tart from oven and brush with lemon juice mixture to glaze. Cool and serve. Slice as you would any pie. Top with whipped cream, if desired.