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Blueberry & Peach Cream Tart

Blueberry & Peach Cream Tart recipe
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prep time
20 min
total time
2 hr 30 min
makes
12 servings, 1 piece (106 g) each
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What You Need

1-1/2 cups flour
1/2 cup butter, softened
1-1/2 tubs (250 g each) Philadelphia Cream Cheese Spread (1-1/2 cups), divided
2/3 cup icing sugar, divided
1-1/2 cups thawed Cool Whip Whipped Topping
2 cups fresh blueberries
2 large fresh peaches, sliced (about 2 cups)
2 tsp. lemon juice

Make It

USE pulsing action to process flour, butter and 1/2 cup (1/2 tub) cream cheese spread in food processor until mixture forms soft dough. Shape into ball; flatten to 1-inch-thick disk. Wrap tightly in plastic wrap. Refrigerate 1 hour.

HEAT oven to 325°F. Roll dough to 14-inch circle on lightly floured surface. Use to line 11-inch tart pan with removable bottom.

BAKE 35 to 40 min. or until golden brown. Cool completely. Transfer crust from pan to plate.

BEAT remaining cream cheese in medium bowl with mixer 1 min. or until creamy. Add 1/3 cup sugar; mix well. Blend in Cool Whip; spread onto bottom of crust.

TOSS fruit with 1/4 cup of the remaining sugar and lemon juice. Arrange over cream cheese mixture; sprinkle with remaining sugar.

kraft kitchens tips

Note
If using a smaller tart pan, roll dough to diameter slightly larger than diameter of pan. Use remaining dough to make individual tarts.
Note
If you don't have a tart pan, you can use a 10-inch springform pan to prepare this luscious dessert.
Size-Wise
Sweets can add enjoyment to a balanced diet, but be sure to choose an appropriate portion.
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