Comida Kraft
Recipe Box

Freestyle Fruit Tart

Freestyle Fruit Tart is rated 4.615384615384615 out of 5 by 52.
Prep Time
15
min.
Total Time
40
min.
Servings

8 servings

Thanks to ready-to-use refrigerated pie crust, this freestyle tart is a rustic and ridiculously easy way to please guests.

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What You Need

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Make It

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  • 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 hot and bubbly. Cool slightly before removing tart from pie plate. Serve topped with COOL WHIP.

Variation

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

Special Extra

Mix additional 1/2 tsp. cinnamon sugar with the COOL WHIP before using as directed.

Special Extra

Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.

Substitute

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

Substitute

Substitute 3/4 tsp. granulated sugar mixed with 1/4 tsp. ground cinnamon for the cinnamon sugar.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 240
Total fat 14g
Saturated fat 6g
Cholesterol 20mg
Sodium 200mg
Carbohydrate 26g
Dietary fiber 1g
Sugars 12g
Protein 3g
% Daily Value
Vitamin A 6 %DV
Vitamin C 4 %DV
Calcium 0 %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

Rated 3 out of 5 by from I've made this tart twice already, once with fresh plums and peaches, once with canned peaches and... I've made this tart twice already, once with fresh plums and peaches, once with canned peaches and frozen blueberries. Each was tasty, but the main thing this recipe has going for it is its simplicity. I also like the rustic appearance achieved from folding over the crust – looks like you did a lot of work when you hardly did any at all! I'd like to continue experimenting with different fruits to see what others would be good. I think apples and pears would be delicious with the cream cheese. And if I’m in a real hurry, I’ll just toss in a can of prepared pie filling – like I said, simplicity is the key here.
Date published: 2007-06-10
Rated 4 out of 5 by from I've made this recipe twice and both times it turned out really good. 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.
Date published: 2007-07-02
Rated 5 out of 5 by from I spread the cream cheese over the entire base of the crust rather than just a 6" circle. 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.
Date published: 2007-07-02
Rated 5 out of 5 by from I have tried this with several different fruit combinations (blueberries, peaches, plums, pears, and... I have tried this with several different fruit combinations (blueberries, peaches, plums, pears, and raspberries), and it was delicious. This is a recipe that can be used all year long. I plan to use apples in the fall, pears in the winter, and anything else I can get my hands on. Plus, it is a quick dessert to make when invited for dinner. I've also whipped one up when we get unexpected company.
Date published: 2007-08-08
Rated 4 out of 5 by from I made this recipe with Rhubarb and Raspberry Jam. I made this recipe with Rhubarb and Raspberry Jam. I used 3 cups of cut up rhubarb and a quarter cup of the jam. It would also be great with fresh raspberries when they're done. Be sure to include extra flour when using rhubarb and of course 3/4 cup of sugar. I let the rhubarb stand awhile while getting the rest ready. My husband ate over half of this himself, while it was still warm.
Date published: 2007-06-12
Rated 2 out of 5 by from The recipe was easy to make and I like fresh fruit. The recipe was easy to make and I like fresh fruit. Uncertain where the cream cheese fits. The fruit tart was tasty except for the cream cheese. I'll need to make this again and tweek it a little. I substituted 2 pears and 1 apple for the plums. Should someone else make this recipe and have greater success please share what you did.
Date published: 2007-05-28
Rated 5 out of 5 by from I made this pie with the plums and added peaches, rasberries and blackberries all in season. 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.
Date published: 2007-08-04
Rated 5 out of 5 by from This was amazing! This was amazing! I used peaches both times I made it, once canned, once fresh and both times it turned out great! I did cheat and use the frozen little pie tins, and I added a little sugar and vanilla to the cream cheese. I then sprinkled the top with cinnamon/sugar. YUM! Everyone wanted the recipe and it was gone in seconds!
Date published: 2008-03-12
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