See how cinnamon, cream cheese and fresh peaches bake up into a bubbly Freestyle Peach Tart masterpiece. This delectable peach tart is ready in 40 minutes!
What do I need ?
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 ready-to-use refrigerated pie crust (1/2 of 400-g pkg.)
1/3 cup sugar
1 tsp. ground cinnamon
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
2 large fresh peaches, peeled, sliced (about 2 cups)
1 cup thawed Cool Whip Whipped Topping
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How do I make it ?
Heat oven to 400ºF.
Unroll pie crust on foil-covered baking sheet sprayed with cooking spray. Combine sugar and cinnamon. Mix 1 Tbsp. sugar mixture with cream cheese; spread onto pie crust to within 2 inches of edge.
Reserve 1 Tbsp. of the remaining sugar mixture. Toss peaches with remaining sugar mixture; spoon over cream cheese mixture. Fold edge of crust over peaches, leaving centre uncovered; sprinkle with reserved sugar mixture.
Bake 25 min. or until crust is golden brown and fruit juices are bubbly. Cool slightly before removing tart from baking sheet. Serve topped with Cool Whip.
Kraft Kitchen Tips!
Reserve 1/2 tsp. cinnamon sugar before using remaining cinnamon sugar as directed. Stir reserved cinnamon sugar into Cool Whip before spooning over individual servings of the tart.
Calories From Fat
% Daily Value
Fat 14 g
Saturated fat 7 g
Cholesterol 20 mg
Sodium 160 mg
Carbohydrate 27 g
Fibre 1 g
Sugars 15 g
Protein 3 g
8 servings, 1 piece (99 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.