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Dessert

Freestyle Fruit Tart

Freestyle Fruit Tart recipe
average rating

5 3
rate/review
prep time
15 min
total time
40 min
makes
8 servings, 1 piece (77 g) each
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What You Need

1/2 cup (1/2 of 250-g tub) Philadelphia Cream Cheese Spread
1 frozen deep dish pie shell (1/2 of 350-g pkg.), thawed
3 plums, sliced (about 2 cups)
1/4 cup granulated sugar
2 Tbsp. flour
1 tsp. cinnamon sugar
1/2 cup thawed Cool Whip Whipped Topping

Make It

HEAT oven to 400ºF.

SPREAD cream cheese spread into 6-inch circle in centre of bottom of pie shell.

TOSS plums with granulated sugar and flour; place over cream cheese spread. Gently fold edge of crust about 2 inches over plums, leaving centre uncovered. Sprinkle with cinnamon sugar.

BAKE 25 to 30 min. or until crust is golden brown and fruit juices are bubbly; cool slightly. Transfer tart from foil pan to plate. Serve topped with Cool Whip.

kraft kitchens tips

Special Extra
Mix additional 1/2 tsp. cinnamon sugar with the Cool Whip before using as directed.
Substitute
Substitute 2 cups of your favourite sliced fresh fruit, such as peaches, for the plums.
How to Remove Tart From Foil Pan
Snip edges of pie pan at 2-inch intervals with kitchen shears. Use a spatula to gently lift out the tart.
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