Blueberry & Peach Cream Tart

4
(2) 1 Review
Prep Time
20
min.
Total Time
2
hr.
30
min.
Servings

12 servings

Fresh blueberries and peaches look (and taste) terrific atop a filling of sweetened cream cheese and whipped topping in this easy-to-make summer tart.

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What You Need

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Make It

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  • Use pulsing action to process flour, butter and 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 into 14-inch round 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.

Variation

Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE 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, you can use a 10-inch springform pan instead.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 290
% Daily Value
Total fat 19g
Saturated fat 12g
Cholesterol 60mg
Sodium 170mg
Carbohydrate 28g
Dietary fiber 1g
Sugars 13g
Protein 4g
   
Vitamin A 15 %DV
Vitamin C 8 %DV
Calcium 4 %DV
Iron 4 %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

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  • gege101 | Fri, Jul 29 2011 12:36 PM

  • GiselaToernergerhardt | Tue, Jul 12 2011 5:50 PM

    I am looking forward to making this tart for this weekend.

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