french fruit tart

Heat oven to 375 degrees. Mix biscuit mix and ¼ cup sugar; cut in butter until mixture resembles small peas. Press firmly aud evenly on bottom and on sides of ungreased 12 inch pizza pan or fluted quiche pan. Bake until light brown, 12 to 15 minutes; cool. Beat cream cheese, ⅓ cup sugar and the vanilla in a small bowl on low speed until smooth. Add whipping cream; beat on medium speed until stiff peaks are formed. Spread over crust to within ¼ inch of edge. Arrange fruits in circles on crust. Heat jelly over low heat, stirring constantly, until melted; brush over fruit.

Refrigerate at least two hours. Serves 12 to 14.

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