2 large ripe pears, cored, peeled and thinly sliced
1 cup fresh blueberries
1/2 tsp. grated lemon peel
Preheat oven to 350°. Spray 9-inch tart pan with no-stick cooking spray. Arrange prepared pan on cookie sheet; set aside.
Combine flour, 6 tablespoons granulated sugar and salt in large bowl. Cut in 1/2 cup Country Crock® Spread with fork until mixture is size of coarse crumbs. Press into prepared pan.
Bake 20 minutes or until crust is golden. Cool completely on wire rack.
Combine cream cheese, remaining 2 tablespoons granulated sugar and vanilla in small bowl; set aside.
Melt remaining 1/4 cup Spread with brown sugar and cinnamon in 12-inch nonstick skillet over medium-high heat and cook pears, stirring occasionally, 6 minutes or until crisp-tender. Stir in blueberries and cook, stirring occasionally, 2 minutes. Stir in lemon peel.
Spread cream cheese mixture in crust, then top with pear mixture. Bake 15 minutes or until heated through. Cool completely on wire rack.