1 cup Flour
3 tablespoons Powdered sugar
1/2 cup Butter or margarine
1 package Cream cheese
1 cup Blue Ribbon Pistachio Pear Preserves
2 1/2 cups Fresh, canned or frozen fruit, sliced
1/2 cup Coarsely chopped, natural American pistachios
Beat flour with powdered sugar and butter until crumbly and moist. Press mixture against bottom and sides of 8-inch tart pan with high sides or 9-inch regular tart pan. Bake at 425 °F., 12 minutes or until golden. Cool. Beat cream cheese with 1/4 cup of preserves; spread into tart shell. Top with fruit. Glaze fruit with remaining preserves. Sprinkle pistachios around edge of tart.