Desserts

Blueberry & Peach Cream Tart

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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

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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

cups fresh blueberries

large fresh peaches, sliced (about 2 cups)

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.