Thursday, December 27, 2007

Rustic Fall Fruit Tart











This fruit tart has a wonderful! Trying using pure maple syrup in place of the sugar, it will make the recipe very moist!
You can also use various berries and peaches as the fruit. Perfect for brunches and desserts!



1-1/2 cups flour
1/2 cup (1 stick) butter, softened
1/2 cup (1/2 of 8-oz. container) PHILADELPHIA Cream Cheese Spread
4 medium plums, thinly sliced
2 medium nectarines, thinly sliced
1/3 cup sugar
1 tsp. ground ginger
1 Tbsp. cornstarch
1/3 cup apricot jam

PLACE flour, butter and cream cheese in food processor container; cover. Process, using pulsing action, until mixture is well blended and almost forms a ball. Shape dough into ball; wrap tightly with plastic wrap. Refrigerate 1 hour or until chilled.

PREHEAT oven to 400°F. Place pastry on lightly floured surface; roll out to 12-inch circle. Place on lightly greased baking sheet; set aside. Toss fruit with sugar, ginger and cornstarch. Arrange decorativly over crust to within 2 inches of edge of crust. Fold edge of crust over fruit.

BAKE 30 min. Remove from oven; spread fruit with jam. Serve warm or at room temperature.

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