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Strawberry Tart with Pecan Crust
Strawberry Tart with Pecan Crust

Strawberry Tart with Pecan Crust

35 Min(s)
35 Min(s) Prep
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
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10 servings
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
1
Heat oven to 375°F.
2
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.
3
Bake 15 to 18 min. or until lightly browned. Cool completely.
4
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.
Kitchen Tips
Tip 1
Simplify Clean-up
There's no need to wash the food processor between making the crust and the cream cheese filling.
Tip 2
Variation
Prepare using PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Nutrition
Calories
210
Calories From Fat
0
% Daily Value*
Total Fat 15g
19%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 35mg
12%
Sodium 95mg
4%
Total Carbohydrates 17g
6%
Dietary Fibers 2g
7%
Sugars 8g
16%
Protein 3g
6%
Vitamin A
6%
Vitamin C
35%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
10 servings
* 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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