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Plum Cream Cheese Tart

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  • Prep 15 min
  • Total 2 hr 0 min
  • Servings 8
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Try this cheese tart recipe from Betty Crocker.
Created Feb 3, 2015
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  • 1/2 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box (1 crust)

  • 3/4 pkg (250 g) cream cheese, softened (2/3 cups/150 mL)
  • 3/4 cup (175 mL) icing sugar
  • 1 tsp (5 mL) grated orange peel
  • 2 eggs
  • 2 large plums, pitted, sliced
  • 2 tbsp (25 mL) red currant jelly, melted
  • New Ingredient


  • 1
    Heat oven to 450ºF. Place pie crust in 9-inch tart pan with removable bottom or 9-inch glass pie plate. Generously prick crust with fork. Bake about 7 minutes or until very lightly brown. Cool on cooling rack 5 minutes. Reduce oven temperature to 325ºF.
  • 2
    Meanwhile, in small bowl, beat cream cheese and icing sugar with electric mixer on low speed until smooth. Add orange peel and eggs; beat until smooth and well blended. Spread in partially baked crust. Arrange sliced plums over cream cheese filling.
  • 3
    Bake at 325ºF 25 to 30 minutes or until filling is set. Cool on cooling rack 15 minutes. Refrigerate at least 1 hour until chilled.
  • 4
    Just before serving, brush melted jelly over tart. Cover and refrigerate any remaining tart.

Expert Tips

  • Tip 1
    Tip: For the sweetest flavor, choose ripe plums. To speed up the ripening process, seal the plums in a brown paper bag for a day or two. The size of plums varies; if they are small, buy one or two additional plums.

Nutrition Information

No nutrition information available for this recipe
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