Freestyle Peach Tart

4.5
(10) 9 Reviews
Prep Time
15
min.
Total Time
40
min.
Servings

6 servings

Want in on the juicy truth? This delectable tart is almost too easy. Cinnamon, cream cheese and fresh peaches bake up into a bubbly masterpiece.

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Unroll pie crust on foil-covered baking sheet sprayed with cooking spray. Combine sugar and cinnamon; mix 1 Tbsp. with the cream cheese. Spread onto crust to within 2 inches of edge.
  • Reserve 1 Tbsp. of the remaining sugar mixture. Toss peaches with remaining sugar mixture; spoon over cream cheese mixture. Fold edge of crust over peaches, leaving center uncovered; sprinkle with reserved sugar mixture.
  • Bake 25 min. or until crust is golden brown and fruit juices are bubbly. Cool slightly before removing tart from baking sheet. Serve topped with COOL WHIP.

Variation

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

Special Extra

Stir additional 1/2 tsp. cinnamon sugar into COOL WHIP before spooning over tart.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 320
% Daily Value
Total fat 19g
Saturated fat 9g
Cholesterol 25mg
Sodium 260mg
Carbohydrate 34g
Dietary fiber 1g
Sugars 18g
Protein 4g
   
Vitamin A 8 %DV
Vitamin C 4 %DV
Calcium 2 %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

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  • PRichey02 | Mon, Jan 26 2015 6:03 PM

    Delicious. I made mine with fresh apples.

  • OregonCoast12 | Sun, Nov 16 2014 1:08 PM

    We love this simple and delicious Peach Tart. I add a handful of blueberries before I bake it. I first made this camping and it was such a treat! Just a quick dessert that is super easy and really yummy.

  • BrittaniSimon | Mon, Nov 11 2013 7:52 AM

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