Freestyle Fruit Tart
5 Review(s)
40 Min
Prep : 15 Min Cook: 25 Min
The great thing about this fruit tart is that it's meant to be rustic, so don't worry about making picture-perfect edges.
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8 Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1/2 cup Philadelphia Cream Cheese Product
2
1 frozen deep dish pie shell (1/2 of 350-g pkg.), thawed
3
3 plums, sliced (about 2 cups)
4
1/4 cup granulated sugar
5
2 Tbsp. flour
6
1 tsp. cinnamon sugar
7
1/2 cup thawed Cool Whip Whipped Topping
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How do I make it ?
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Step 1
Heat oven to 400ºF. Step 2
Spread cream cheese product into 6-inch circle in centre of bottom of pie shell. Step 3
Toss plums with granulated sugar and flour; place over cream cheese product. Gently fold edge of crust about 2 inches over plums, leaving centre uncovered. Sprinkle with cinnamon sugar. Step 4
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 Kitchen 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.
Nutrition
Calories
210
Calories From Fat
0
% Daily Value
Fat 12 g
Saturated fat 6 g
30 %
Cholesterol 20 mg
Sodium 140 mg
6 %
Carbohydrate 22 g
Fibre 0 g
Sugars 11 g
Protein 3 g
Vitamin A
6 %
Vitamin C
4 %
Calcium
2 %
Iron
6 %
Servings
8 servings, 1 piece (77 g) each
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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