Blueberry & Peach Cream Tart

150 12 servings, 1 piece (106 g) each
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12 servings, 1 piece (106 g) each

What You Need

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Make It

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  • Use pulsing action to process flour, butter and 1/2 cup cream cheese product 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.


If using a smaller tart pan, roll dough to diameter slightly larger than diameter of pan. Use remaining dough to make individual tarts.


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.


  • 12 servings, 1 piece (106 g) each

Nutritional Information

Serving Size 12 servings, 1 piece (106 g) each
Calories 290
% Daily Value
Total fat 18g
Saturated fat 12g
Cholesterol 45mg
Sodium 190mg
Carbohydrate 29g
Dietary fibre 2g
Sugars 15g
Protein 4g
Vitamin A 15 %DV
Vitamin C 8 %DV
Calcium 4 %DV
Iron 6 %DV

* 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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