Blueberry & Peach Cream Tart

Fresh blueberries and peaches look (and taste) terrific atop a filling of sweetened cream cheese and whipped topping in this easy-to-make summer tart.

Rated 4 from 4 votes

1-1/2 cups flour

1/2 cup butter , softened

1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese , softened, divided

2/3 cup powdered sugar , divided

1-1/2 cups thawed COOL WHIP Whipped Topping

2 cups fresh blueberries

2 large fresh peaches , sliced (about 2 cups)

2 tsp. lemon juice

1. Use pulsing action to process flour, butter and 4 oz. cream cheese in food processor until mixture forms soft dough. Shape into ball; flatten to 1-inch-thick disk. Wrap tightly in plastic wrap. Refrigerate 1 hour.

2. Meanwhile, beat remaining cream cheese in small bowl with mixer 1 min. or until creamy. Add 1/3 cup sugar; mix well. Blend in COOL WHIP. Refrigerate until ready to use.

3. Heat oven to 325°F. Roll dough into 14-inch round on lightly floured surface. Use to line 11-inch tart pan with removable bottom.

4. Bake 35 to 40 min. or until golden brown; cool completely. Transfer crust from pan to serving plate.

5. Toss fruit with 1/4 cup of the remaining sugar and lemon juice. Spread cream cheese mixture onto bottom of crust; top with fruit and remaining sugar.

Blueberry & Peach Cream Tart

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Instructions

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