Fruit and Almond Tart
Fruit and Almond Tart
Directions
- In medium bowl combine together salad wafers, granulated sugar and cinnamon. Add butter. Toss to blend.
- Firmly press onto bottom and sides of 9 ½- to 10-inch tart pan with removable bottom (If desired, substitute 9- to 10-inch pie pan).
- Bake at 400°F about 8 minutes or until light brown. Cool completely.
- In small mixing bowl beat cream cheese, brown sugar, milk and almond extract on medium speed of electric mixer until fluffy. Stir in almonds. Gently spread cream cheese mixture over crust.
- Top with fruit. Drizzle with jelly. Refrigerate at least 1 hour or until set. Garnish as desired. Store in refrigerator.
Ingredients
- 1/4 tsp almond extract
- 1/2 cup almonds, (finely chopped, toasted**)
- 3 cups assorted fruit, (halved, strawberries, blueberries, grapes)
- 1 1/2 cups Heritage Ovens® Wafers, Salad, (finely crushed, about 36 wafers)
- 1/4 cup jelly, red currant jelly, (melted)
- 1/4 cup Nature's Best Dairy® Butter, Unsalted, (melted)
- 1/4 cup Nature's Best Dairy® Milk, (fat-free)
- 1 tsp Roma® Cinnamon, Ground
- 1/4 cup sugar, (granulated)
- 1/3 cup sugar, brown, (firmly packed)
- 12 oz West Creek® Cream Cheese, (reduced-fat, softened*)