Celebrate the sweetness of spring with this stunning tart, bursting with the flavor of fresh, seasonal fruit.
With only five ingredients, including your favorite fruits such as red raspberries, sliced mango and kiwifruit, this recipe is a breeze to make.
PREHEAT oven to 325° F. Grease bottom and side of 9-inch fluted tart pan with removable bottom.*
PLACE whole bar of dough in prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to cover bottom and side of tart pan.
BAKE for 22 to 25 minutes or until lightly golden and wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
BEAT cream cheese, sugar and vanilla extract in small mixer bowl until smooth. Spread evenly over cooled cookie crust to within 1/2 inch of edge.
ARRANGE fruit as desired on top of cream cheese mixture. Refrigerate for 1 hour. Remove rim of pan; slice into wedges.
*If tart pan is not available, press cookie dough onto greased pizza pan or baking sheet to measure an 8-inch circle. Bake for 22 to 25 minutes or until lightly golden.
- Serving Size
1/8 of recipe
- Calories 200
- Calories from Fat 110
* Percent Daily Values are based on a 2000 calorie diet.
% Daily Value *
- Total Fat 12g 19%
- Saturated Fat 7g 34%
- Cholesterol 35mg 12%
- Sodium 130mg 5%
- Carbohydrates 21g 7%
- Dietary Fiber 2g 7%
- Sugars 14g
- Protein 3g
- Vitamin A 8%
- Vitamin C 10%
- Calcium 2%
- Iron 2%