Fresh Raspberry Almond Tray Tart

An almond cookie crust goes perfectly with sweetened cream cheese topped off with raspberries and a touch of honey. ...MORE + LESS -

1/2 cup (125 mL) cold butter or margarine, cut into pieces

1 pouch Betty Crocker* Sugar Cookie Mix

3/4 cup (175 mL) chopped almonds or pecans

1 pkg (8 oz/250 g) cream cheese, softened

1/3 cup (75 mL) sugar

6 cups (1.5 L) raspberries

1/3 cup (75 mL) red currant jelly

2 tbsp (30 mL) honey

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1

Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, cut butter into cookie mix using pastry blender or fork until crumbly; stir in almonds. Press dough in bottom and 1/2 inch up sides of pan.
2

Bake 20 to 25 minutes or until edges are light golden brown. Cool completely, about 1 hour.
3

Meanwhile, in small bowl, beat cream cheese and sugar with electric mixer on medium speed until well blended and smooth. Spread evenly in cooled cookie crust. Top with raspberries.
4

In small microwavable bowl, stir together jelly and honey. Microwave uncovered on High 20 to 30 seconds or until thin enough to glaze. Brush glaze over berries. Refrigerate 2 hours. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining tarts.

Mascarpone cheese can be used in place of the cream cheese.
Any berry can be used with the raspberries; try a delicious mix of blackberries, strawberries and raspberries.