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21 gingersnaps, crushed (about 1-1/2 cups)
1/2 cup sugar, divided
1/3 cup butter, melted
1/2 cup ground almonds
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1 cup each fresh peach slices and blackberries
2 Tbsp. toasted slivered almonds
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How do I make it ?
Heat oven to 350°F.
Mix cookie crumbs, 1/4 cup sugar, butter and ground nuts until blended; press onto bottom of 9-inch tart pan with removable bottom. Bake 10 min.
Beat cream cheese, remaining sugar and egg with mixer until blended; pour over crust. Top with fruit and slivered nuts.
Bake 25 to 30 min; cool. Refrigerate 1 hour or until chilled. Run knife around tart to loosen from rim of pan; remove rim.
Kraft Kitchen Tips!
Since this indulgent fruit tart makes 10 servings, it's the perfect dessert to serve at your next party.
Brush baked tart with 1 Tbsp. melted Kraft Pure Apricot Jam for a beautiful shiny glaze.
If you don't have a tart pan, you can use a foil-lined 9-inch round pan instead. Prepare tart as directed, Use foil handles to remove tart from pan before cutting to serve.
Calories From Fat
% Daily Value
Fat 21 g
Saturated fat 10 g
Cholesterol 65 mg
Sodium 200 mg
Carbohydrate 31 g
Fibre 2 g
Sugars 20 g
Protein 5 g
10 servings, 1 piece (98 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.