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Desserts

Blueberry & Peach Cream Tart

Blueberry & Peach Cream Tart recipe
photo by:kraft
I am looking forward to making this tart for this weekend.
posted by
GiselaToernergerhardt
on 7/12/2011
time
prep:
20 min
total:
2 hr 30 min
servings
total:
12 servings
Magazine Acquisition

What You Need

1-1/2
cups  flour
1/2
cup  butter, softened
1-1/2
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided
2/3
cup  powdered sugar, divided
1-1/2
cups  thawed COOL WHIP Whipped Topping
2
cups  fresh blueberries
2
large  fresh peaches, sliced (about 2 cups)
2
tsp.  lemon juice

Make It

USE pulsing action to process flour, butter and 1/2 pkg. (4 oz.) cream cheese in food processor until mixture forms soft dough. Shape into ball; flatten to 1-inch-thick disk. Wrap tightly in plastic wrap. Refrigerate 1 hour.

MEANWHILE, beat remaining cream cheese in small bowl with mixer 1 min. or until creamy. Add 1/3 cup sugar; mix well. Blend in COOL WHIP; refrigerate until ready to use.

HEAT oven to 325°F. Roll dough to 14-inch circle on lightly floured surface. Use to line 11-inch tart pan with removable bottom.

BAKE 35 to 40 min. or until golden brown. Cool completely. Transfer crust from pan to serving plate.

TOSS fruit with 1/4 cup of the remaining sugar and lemon juice. Spread cream cheese mixture onto bottom of crust; top with fruit and remaining sugar.

Kraft Kitchens Tips

Variation
Prepare with PHILADELPHIA Neufchatel Cheese and COOL WHIP Light Whipped Topping.
Note
If using a smaller tart pan, roll dough to diameter slightly larger than diameter of pan. Use remaining dough to make individual tarts.
Note
If you don't have a tart pan, use a 10-inch springform pan.
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