Freestyle Fruit Tart

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photo by:kraft

Made peach and plum. Halfed the sugar and still yummy and sweet!

posted by

suiteums

on 8/27/2012

time

prep:

15 min

total:

40 min

servings

total:

8 servings

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What You Need

ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

plums (3/4 lb.), sliced

1/4

cup granulated sugar

Tbsp. flour

tsp. cinnamon sugar (3/4 tsp. granulated sugar and 1/4 tsp. cinnamon)

cup thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 450ºF.

LINE 10-inch pie plate with pie crust. Carefully spread cream cheese into 6-inch circle on center of crust.

TOSS plums with granulated sugar and flour; place over cream cheese. Gently fold edge of crust about 2 inches over plums, leaving center uncovered; sprinkle with cinnamon sugar.

BAKE 25 min. or until crust is golden brown and fruit juices are bubbly. Cool slightly before removing tart from pie plate. Serve topped with COOL WHIP.

Kraft Kitchens Tips

Size-Wise

You'll know it's a special occasion when you get to enjoy a serving of this delicious pie.

Variation

Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.

Substitute

Substitute 2 cups of your favorite sliced fresh fruit, such as peaches, for the plums.

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sbreda

posted:8/7/2007

Everyone who tasted it had to have the recipe. It was scrumptious! I can't wait to try it with other fruits. Once of my friends couldn't believe it was made with plumbs! She said it tasted somewhat like rhubarb.

jashdown2

posted:8/3/2007

I made this pie with the plums and added peaches, rasberries and blackberries all in season. it was amazing the cream cheese gave it a nice little zing, but what was more surprising ,with all those fruits i thought it would be very wet when serving the sugar and flour held everything together. Big thanks kraft kitchens it was great.

LBIbarb

posted:7/15/2007

I made two tarts, using fresh peaches and blueberries. Wonderful served warm with vanilla ice cream. This is definitely going to be a favorite. A very helpful person who answered the 800 number line gave me specific instructions for wrapping and freezing the second tart.

gracev22

posted:7/12/2007

My husband raved about this tart. I used peaches and topped it off with a little vanilla ice cream and it was yummy! My guests will now enjoy my latest dessert.

a cook

posted:7/2/2007

I've made this recipe twice and both times it turned out really good. I used fresh strawberries with canned peaches the first time and fresh strawberries/fresh rasberries the second time. I also brushed the pie crust with an egg white wash to get it golden and sprinkled crumbled pecans on it during the last 7 minutes of cooking. Both times we served it hot with low fat vanilla ice cream and it was soooooo good. My husband really loves pie and he thought this was great. I will definitely make this again.

a cook

posted:7/1/2007

I spread the cream cheese over the entire base of the crust rather than just a 6" circle. I used 4 good size pieces of fruit rather than 3 and used a little extra sugar and flour. I made one tart with plums and allspice sugar instead of cinnamon. I made another tart with peaches and plain sugar and then drizzled melted raspberry jam over it after it came out of the oven. They looked beautiful, tasted delicious, and were so easy to make.

a cook

posted:6/29/2007

If you can't flute the edges of your piecrusts (like me!), this pie is your friend. I made it with peaches, and it looked great without having to look picture perfect.

a cook

posted:6/25/2007

Quick, easy, and yummy! I used apples and sprinkled with powdered sugar.

burdsgrayghost

posted:6/25/2007

This was amazing!!! I didn't have plums though so I substituted peaches and pineapple - was an incredible hit and perfect summer treat!! My husband isn't into really sweet desserts, and this was perfect. Thanks for such a great recipe!! This is a keeper. :)

Heather9118

posted:6/22/2007

Loved it. Easy to make with kids and can customize with different fruits.