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Summer Fruit Tart
Prep Time: 15 min
Ready In: 1 h 55 min
- 1 1/2 cups crushed Peek Freans Ginger Crisp Cookies (about 21)
- 1/2 cup sugar, divided
- 1/3 cup butter, melted
- 1/2 cup ground almonds
- 1 pkg. (250 g) Philadelphia Cream Cheese, softened
- 1 egg
- 1 cup each: fresh ripe peach slices and blackberries
- 2 Tbsp. toasted slivered almonds
Preheat oven to 350°F. Combine cookie crumbs, 1/4 cup of the sugar, butter and ground almonds until well blended. Press firmly onto bottom of 9-inch tart pan. Bake 10 min.
Beat cream cheese, remaining 1/4 cup sugar and egg with electric mixer until well blended. Pour into crust. Top with peaches and berries. Sprinkle with toasted almonds.
Bake 25 to 30 min. Cool. Refrigerate 1 hour or until chilled.
For a beautiful, shiny glaze, brush tart with 1 Tbsp. melted Kraft Pure Apricot Jam.
Courtesy of Kraft Kitchens.