Aleisha Wood shows off her prize-winning tart. For a copy of all the finalists' recipes, write: Pillsbury Kids Bake-Off Recipes, Foodland Marketing Department, 3536 Harding Ave., Honolulu 96816.

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Fruit tart is a smart choice

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The bright colors and refreshing flavors of Aleisha Wood's fruit tart captured the eyes and tastebuds of judges in Saturday's Pillsbury Kids Bake-Off.

Aleisha, an 11-year-old from Hokulani Elementary School, bested 29 other finalists to take home the blue ribbon in the Foodland-sponsored event.

Recipes had to make use of Pillsbury ingredients and preparation time was limited to an hour.

Aleisha adapted a Women's Day magazine tart with the use of an apricot glaze. She used refrigerated cookie dough for the bottom crust, then topped it with a cream cheese mixture and a rainbow of fruits.

"I love cooking. It's a lot of fun," she said. What does she enjoy cooking? "Almost anything I have a recipe for."

Aleisha won a $500 savings bond, $50 gift certificate to Hawaiian Island Creations, and a Schilling spice rack and spices. Her school will receive an Apple Computer.

Cookie fruit tart

By Aleisha Wood

1/2 of a 20-ounce roll of refrigerated Pillsbury Sugar Cookie Dough

4 ounces light cream cheese (Neufchatel)

1/4 cup reduced fat sour cream

2 teaspoons sugar

2-1/2 cup fruit:

16 ounces fresh strawberries (sliced)*

1 can mandarin oranges (11 ounces)*

1 cup green grapes

1/2 cup red grapes

1/2 cup fresh blueberries

* If strawberries and/or mandarin oranges are unavailable, 2 kiwi fruit can be used instead.

A little all-purpose flour

Preheat oven to 350 degrees. With lightly floured fingers, pat cookie dough into a 9-inch circle on a non-stick cookie sheet. Bake 12-14 minutes until golden. Place cookie sheet on a wire rack and let cool for 5 minutes. Loosen cookie with a spatula, then slide onto rack to cool completely, (or leave on tray if suitable for serving on).

Meanwhile, mix cream cheese, sour cream and sugar in a small bowl with a wooden spoon until blended. Place cookie on a serving plate (or leave on tray). Spread cream cheese mixture to within 1/2-inch of edge. Arrange fruit on top. Serve or refrigerate up to 2 hours.

Runners-up

Nicklaus Tanaka, Wailupe Valley Elementary, Seafood pot pie

Heather Suzui, Trinity Lutheran, Portuguese sausage puffs with avocado dip

Urara Morioka, St. Mark Lutheran, Urara original Girls Day taco

Kyle Kiyonaga, Pearl Harbor Elementary, Beef undercover