To be honest, we like any tart that's made with a ground pecan crust! But this one, made with fresh strawberries, is a favorite.
What You Need
Original recipe yields 10 servings
1/2 cup PLANTERS Pecan Halves
3/4 cup flour
1/4 cup powdered sugar
1/3 cup cold butter, cut into 1/2-inch cubes
1/4 tsp. vanilla
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pt. strawberries, stems removed
2 Tbsp. strawberry jelly, warmed
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Let's Make It
Heat oven to 375°F.
Use pulsing action to process nuts in food processor until very finely chopped. Add flour and sugar; pulse just until blended. Add butter and vanilla; pulse until mixture resembles coarse crumbs. Press firmly into bottom and up side of 10-inch tart pan.
Bake 15 to 18 min. or until lightly browned. Cool completely.
Process cream cheese and sour cream in food processor until blended. Spread into crust. Top with berries, cut ends down. Brush with jelly. Refrigerate 1 hour.
There's no need to wash the food processor between making the crust and the cream cheese filling.
Prepare using PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 2g
* 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.