Really, we think this Plum-Good Tart is being modest. We've had it—many times!—and we'd say it's plum excellent!
What You Need
Original recipe yields 24 servings
1/2 cup butter, softened
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1-1/2 cups flour
10 vanilla wafers, crushed (about 1/3 cup)
2 lb. plums, cut into 1/4-inch-thick slices
1 cup plus 2 Tbsp. granulated sugar, divided
3 Tbsp. (1/2 of 3-oz. pkg.) JELL-O Cherry Flavor Gelatin
1 Tbsp. cornstarch
1/2 cup water
1 tsp. powdered sugar
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Let's Make It
Heat oven to 375ºF.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Use pulsing action to process butter, cream cheese spread and flour in food processor until mixture forms ball.
Press dough onto bottom of prepared pan; sprinkle with wafer crumbs. Arrange plums on crust; sprinkle with 2 Tbsp. granulated sugar.
Bake 45 to 50 min. or until edges of crust are golden brown. Meanwhile, mix remaining granulated sugar, dry gelatin mix and cornstarch in medium saucepan. Gradually stir in water. Bring to boil on medium-high heat, stirring constantly. Cook and stir 2 to 3 min. or until thickened. Remove from heat. Let stand until ready to use.
Brush tart with glaze. Refrigerate 2 hours. Use foil handles to lift tart from pan before cutting to serve. Garnish with sifted powdered sugar.
Substitute nectarines for the plums.
How to Use Leftover Gelatin Mix
Dissolve remaining gelatin mix in 1 cup boiling water; pour into 2 small dessert dishes. Refrigerate until firm. Serve topped with thawed COOL WHIP Whipped Topping. Makes 2 servings.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 23g
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.