Thanks to ready-to-use refrigerated pie crust, this freestyle tart is a rustic and ridiculously easy way to please guests.
What You Need
Original recipe yields 8 servings
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
3 plums (3/4 lb.), sliced
1/4 cup granulated sugar
2 Tbsp. flour
1 tsp. cinnamon sugar
1 cup thawed COOL WHIP Whipped Topping
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Let's Make It
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.
Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
Mix additional 1/2 tsp. cinnamon sugar with the COOL WHIP before using as directed.
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 2 cups of your favorite sliced fresh fruit, such as peaches, for the plums.
Substitute 3/4 tsp. granulated sugar mixed with 1/4 tsp. ground cinnamon for the cinnamon sugar.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.