Rustic Fall Fruit Tart

average rating

rate/review

prep time

20 min

total time

1 hr 50 min

makes

8 servings, 1 piece (74 g) each

photo by:

kraft

recipe by: kraft

What You Need

1-1/2 cups flour

1/2 cup butter, softened

1/2 cup (1/2 of 250-g tub) Philadelphia Cream Cheese Spread

4 fresh plums (9-1/2 oz./264 g), thinly sliced

2 nectarines, thinly sliced

1/3 cup sugar

1 Tbsp. cornstarch

1 tsp. ground ginger

1/3 cup apricot jam

Make It

USE pulsing action to process flour, butter and cream cheese spread in food processor until mixture is well blended and starts to pull away from side of container. Shape into ball; wrap with plastic wrap. Refrigerate 1 hour or until chilled.

HEAT oven to 400°F. Roll out dough on lightly floured surface to 12-inch circle. Place on baking sheet sprayed with cooking spray. Combine fruit, sugar, cornstarch and ginger. Arrange fruit decorativey over crust to within 2 inches of edge; fold over edge to partially cover fruit.

BAKE 30 min. or until golden brown. Spread fruit with jam. Serve warm or at room temperature.

kraft kitchens tips

Special Extra

Brush crust with lightly beaten egg white before baking (for a shiny crust) or with a lightly beaten whole egg (for a golden brown crust). If desired, you can also sprinkle the glazed crust lightly with granulated sugar before baking.

Variation

Substitute your favourite fruit combination, such as apples and pears, for the plums and nectarines.

Substitute

Prepare using Philadelphia Light Cream Cheese Spread.