1 (9 inch) refrigerated pie crust
1/2 c. Del Monte Sun Dried Apricots
1 (15 1/4 oz.) can Del Monte sliced pineapple (in its own juice)
1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
2 tbsp. candied ginger, chopped
8 Del Monte pitted prunes
1 tsp. cornstarch

Prepare crust as package directs. Center crust in 9-inch removable bottom tart pan, pressing firmly against bottom and sides of pan. Fold down edge; prick with fork. Bake at 450 degrees, 10 to 12 minutes or until lightly browned; cool. In 1-quart saucepan, bring 1 1/2 cups water to boil. Add apricots. Simmer, uncovered, 10 minutes; drain and cool. Drain pineapple well, reserving 1/3 cup liquid. Blend cream cheese with sugar and ginger; spread on crust. Arrange fruit on top as shown. In small saucepan, blend cornstarch with reserved pineapple liquid. Cook, stirring constantly, until thickened. Brush over fruit. Chill. 8 servings.

Preparation and cook time: 35 minutes. Chill time: 1 hour.