Got this from Fitness magazine (July 2003). The difference between this tart and others similar that I've had is the crust. Delicious!!! I used splenda and fat-free cream cheese for even less guilt (alright, I did it so I could eat more...)but it's hardly a splurge if you go full-on. Of course, I'd never substitute good, old-fashioned butter. This tart is really pretty, and can be used with most any in-season fruit. Enjoy!