Rustic Fall PHILLY Fruit Tart

Place flour, butter and cream cheese in food processor container; cover. Process, using pulsing action, until mixture is well blended and almost forms a ball. Shape dough into ball; wrap tightly with plastic wrap. Refrigerate 1 hour or until chilled. Heat oven to 400 degrees F. Place pastry on lightly floured surface; roll out to 12 inch circle. Place on lightly greased baking sheet; set aside. Toss fruit with sugar, ginger and cornstarch. Arrange decoratively over crust to within 2 inches of edge of crust. Fold edge of crust over fruit. Bake 30 minutes or until golden brown. Remove from oven; spread fruit with jam. Serve warm or at room temperature.