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Comida Kraft
Recipe Box

Almond Plum Tart

Prep Time
25
min.
Total Time
5
hr.
Servings

12 servings

A buttery almond crust holds a cream cheese and almond paste filling swirled with puréed canned plums in this elegant dessert.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Combine flour and 1/4 cup sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts. Add water; stir until mixture forms dough that pulls away from side of bowl. Shape into ball; press onto bottom and up side of 9-1/2-inch tart pan with removable bottom. Bake 10 min.
  • Process cream cheese, almond paste, egg, vanilla and 2 Tbsp. of the remaining sugar in food processor until blended. Pour into crust.
  • Drain plums, reserving syrup. Remove and discard pits from plums. Process plums and 1 Tbsp. of the remaining sugar in food processor until smooth. Spoon over cream cheese mixture; swirl gently with knife.
  • Bake 25 min. Cool completely. Refrigerate several hours or until chilled.
  • Combine cornstarch and remaining sugar in small saucepan. Gradually stir in reserved plum syrup until blended. Bring to boil on medium heat, stirring constantly. Cook 3 min. or until clear and thickened, stirring constantly.
  • Remove tart from side of pan. Serve topped with plum sauce.

Substitute

Prepare using PHILADELPHIA Neufchatel Cheese.

Food Facts

Almond paste is made from blanched ground almonds and sugar.

Substitute

Substitute a 9-inch springform pan for the tart pan.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 290
Total fat 17g
Saturated fat 8g
Cholesterol 55mg
Sodium 125mg
Carbohydrate 32g
Dietary fiber 2g
Sugars 20g
Protein 5g
% Daily Value
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from
Date published: 2002-10-20
Rated 3 out of 5 by from
Date published: 2002-07-16
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