PLACE 1 1/2 cups flour, 1/2 cup butter and 1/2 tub (250 g) Philadelphia Cream Cheese Spread in food processor. Pulse until mixture almost forms a ball.

SHAPE into a ball and refrigerate for 1 hour or until well chilled.

ROLL out into round circle. Place on lightly greased baking tray.

SLICE about 4 plums and a couple nectarines. Mix with handful Sugar in the Raw, 1 tsp. ground ginger and 1 Tbsp. cornstarch.

ARRANGE in circles starting from outside, leaving about 2-inch from rim. Work plums around until centre is filled. Fold in edges to make crust.

BAKE at 400°F for 30 minutes. Remove from oven and spread with Kraft Apricot Jam. Serve warm or at room temperature.