Pies & Tarts
Key Ingredients
Ingredients
- ●1 package (16.5 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Bar Dough
- ●1 package (8 ounces) cream cheese, at room temperature
- ●1/3 cup granulated sugar
- ●1/2 teaspoon vanilla extract
- ●1 1/2 cups fruit (raspberries, sliced mango, kiwifruit and/or bananas)
Make It
Step 1
Preheat oven to 325° F. Grease bottom and side of 9-inch fluted tart pan with removable bottom.*
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Arrange fruit as desired on top of cream cheese mixture. Refrigerate for 1 hour. Remove rim of pan; slice into wedges.
Tips
*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.
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