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Fresh Raspberry Almond Tray Tart

Name: Fresh Raspberry Almond Tray Tart
Prep time: 20 min
Total time: 3 h 25 min
Yield: 24
Ingredients: 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

Prep 20 min
Total 3 hr 25 min
Servings 24

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

March 15, 2014

Ingredients

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

Steps

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.