Directions

1.     Preheat oven to 450°F. Press crust onto bottom and up sides of a 9-inch tart pan with removeable bottom; trim edges. Poke holes all over crush with a fork; bake 9 minutes or until lightly browned. Cool crust completely in pan on wire rack.

 

2.     Beat cream cheese, sour cream, sugar and lemon zest in a medium bowl on high 2 minutes or until smooth; spread over crust. Arrange pineapple wedges over cream cheese mixture in a circular pattern.

 

3.     Stir preserves and water in a small bowl; spread over pineapple. Refrigerate tart at least 1 hour or up to overnight.

 

4.     Cut tart into 8 slices; serve garnished with mint, if desired.