Instructions: Strain the yogurt overnight. Keep refrigerated.

Crust:
Oil a 9-inch pie plate (with a removable bottom). Whiz the graham crackers and apricots in a food processor until there are no apricot chunks. Add the preserves and process until it begins to clump. Press this mixture into the prepared pan and press over the bottom and up the sides with wet fingers. Set aside.

Filling:
Combine the yogurt cheese and lemon zest. Spread the filling over the bottom of the prepared crust. Lay the strawberry halves around the outside edge, with the pointed ends touching the edge of the pan. Moving toward the center, make another row of strawberries lightly overlaping the first.

Now make a row of all the kiwi slices. Fill the center with blueberries and set blueberries along the edge where here is any white showing.

Melt the apricot preserves in a small saucepan set over medium heat or in the micro and strain into a bowl. Gently brush the fruit with the strained preserves. This will hold the blueberries in place.

Serve the tart immediately or chill it for several hours. Best eaten the same day it is made.

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