Pear & Blueberry Tart

Ingredients

• 1 (9-in.) refrigerated pie crust
• 3 ounces goat cheese or Neufchatel cream cheese, softened
• 1 Tbsp. firmly packed light brown sugar
• 1 tsp. vanilla extract
• 1/4 cup I Can't Believe It's Not Butter!® Spread
• 3 large ripe pears, cored, peeled and thinly sliced 
• 1 cup fresh blueberries

Directions

1. Preheat oven to 450°. Prepare and bake crust according to package directions in 9-inch tart pan. Cool.
2. Meanwhile, blend goat cheese, brown sugar and vanilla in small bowl; set aside.
3. Melt I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook pears, stirring occasionally, 6 minutes. Add blueberries and cook, stirring occasionally, 4 minutes or until pears are crisp-tender. Evenly spread goat cheese mixture on bottom of prepared crust. Top with fruit mixture. Reduce heat to 425°. Bake 15 minutes. Let cool slightly before serving.