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Desserts

Rustic Fall Fruit Tart

Rustic Fall Fruit Tart recipe
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
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What You Need

1-1/2
cups  flour
1/2
cup  butter, softened
1/2
cup  (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
4
 plums, thinly sliced
2
 nectarines, thinly sliced
1/3
cup  sugar
1
tsp.  ground ginger
1
Tbsp.  cornstarch
1/3
cup  apricot jam

Make It

USE pulsing action to process flour, butter and cream cheese in food processor until mixture is well blended and starts to form ball. Shape dough into ball; wrap tightly with plastic wrap. Refrigerate 1 hour or until chilled.

HEAT oven to 400°F. Roll pastry on lightly floured surface to 12-inch circle. Transfer to baking sheet lightly sprayed with cooking spray.

TOSS fruit with sugar, ginger and cornstarch. Spread 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.
K:38656v3 :74012
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