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Fresh Raspberry Almond Tray Tart

fresh raspberry almond tray tart Dessert
Fresh Raspberry Almond Tray Tart
  • Prep 20 min
  • Total 3 hr 25 min
  • Servings 24
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An almond cookie crust goes perfectly with sweetened cream cheese topped off with raspberries and a touch of honey. ...MORE + LESS -

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

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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.

Expert Tips

  • 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.

Nutrition Information

Nutrition Facts

Serving Size: 24 servings
Calories
220
% Daily Value
Total Fat
11
Saturated Fat
5
Trans Fat
1
Cholesterol
20
Sodium
120
Dietary Fiber
2
Sugars
8
Protein
2
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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