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Peaches and Cream Tart

35 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
Peach Mixture:
3 fresh peaches, peeled and sliced
1/2 cup sugar
1 teaspoon cinnamon
2 Tablespoons flour
Cheese Mixture:
4 oz PHILADELPHIA Neufchatel Cheese, softened
2 Tablespoons sugar
Crust:
1 ready-to-use refrigerated pie crust
1 egg, beaten
1 Tablespoon sugar
Topping:
1 cup thawed COOL WHIP Whipped Topping
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Let's Make It
1
Toss together, peaches, 1/2 cup sugar, cinnamon and flour. Set aside. Mix Neufchatel cheese and 2 Tablespoon sugar. Set aside.
2
Line baking sheet with parchment paper. Spread pie crust on baking sheet. Spread cheese mixture on pie crust, leaving a 2 inch border on outer edge. Place peach mixture on top of cheese mixture. Fold up edge of crust to make a rim about 2 inches wide, overlapping as needed. Brush crust with beaten egg and sprinkle with sugar.
3
Bake at 425°F for 20 minutes or until golden brown. Serve cool, and top with Cool Whip.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* 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.
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