Desserts

Rustic Fall Fruit Tart

(11)

rate it now!

photo by:kraft

I used pure maple syrup in place of the sugar and it made this recipe very moist. The flavor was wonderful.

posted by

sissonc

on 9/5/2007

time

prep:

15 min

total:

1 hr 45 min

servings

total:

8 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

1-1/2

cups flour

1/2

cup (1 stick) butter, softened

1/2

cup (1/2 of 8-oz. container) PHILADELPHIA Cream Cheese Spread

medium plums, thinly sliced

medium nectarines, thinly sliced

1/3

cup sugar

tsp. ground ginger

Tbsp. cornstarch

1/3

cup apricot jam

Make It

PLACE flour, butter and cream cheese in food processor container; cover. Process, using pulsing action, until mixture is well blended and almost forms a ball. Shape dough into ball; wrap tightly with plastic wrap. Refrigerate 1 hour or until chilled.

PREHEAT oven to 400°F. Place pastry on lightly floured surface; roll out to 12-inch circle. Place on lightly greased baking sheet; set aside. Toss fruit with sugar, ginger and cornstarch. Arrange decorativly over crust to within 2 inches of edge of crust. Fold edge of crust over fruit.

BAKE 30 min. Remove from oven; spread fruit with jam. Serve warm or at room temperature.

Kraft Kitchens Tips

Size-Wise

Sweets can add enjoyment to a balanced diet, but choose an appropriate portion.

How to Ripen Fruit

Underripe fruit can be ripened most efficiently in a brown paper bag. Place the fruit in the bag, being careful to not crowd the fruit in the bag. Let stand at room temperature in a cool dry place until fruit is desired ripeness, turning the bag over each day to allow even ripening of the fruit.

Rate recipes, or edit your previous ratings and more. Sign In

elupo0325

posted:2/21/2011

This wasn't the easiest thing to make and it wasn't the best tasting. Would not make it again

tra18232

posted:10/23/2010

This recipe is for ginger lovers, which I am not. The ginger is very powerful in every bite. If you really like ginger you'll probably like this.

sissonc

posted:9/5/2007

I used pure maple syrup in place of the sugar and it made this recipe very moist. The flavor was wonderful.

a cook

posted:6/28/2007

I made this for a church function and it was greatly received. It was so quick and easy but looked beautiful. I switched the fruit to various berries and peaches. I will use this for brunches and desserts. Great recipe!

Tickle77

posted:9/10/2006

I made this recipe and it was super simple to do. My friends and family also enjoyed it, I would make this recipe again for sure!

mrjean

posted:10/28/2005

i cook and bake every day. This is an easy recipe to follow . It is pretty to look at and taste great. I would serve it to anyone with pride. jrvchef.

dulindy

posted:10/27/2005

We used this for our school class. We have made quite a few other recipes (from the calendar) this year and we really liked this recipe. The crust was easy to make and didn't fall apart when we transfered it to the pan. it was very yummy! Sincerley, Lilly (student) & Lindann (teacher)

scotian902

posted:7/28/2005

So delicious - and soooo easy! I hate making regular pie crust, so this is an excellent alternative. I used a combo of plums, apple and blueberries. Am anxious to try other combinations. This recipe is a keeper!

snorc13

posted:3/15/2005

This is a fabulous recipe! I have used it many times and for many people. The great thing about it is you don't have to use this combination of fruit, you can use anything and it's awesome. Our favorite is pears...mmmm! Easy, Easy, Easy! People always think it must have taken soooo long too. Beth