Spring Berry and Fruit Tart
- Let the piecrust stand for 20 minutes at room temperature before using, following the package directions. On a lightly floured surface, roll pastry to an 11-inch circle and transfer to a 9-inch springform pan. Press pastry evenly onto the bottom and 1 inch up the sides of the pan. Flute edge of pastry, if desired. With the tines of a fork, generously prick sides and bottom. Line pastry shell in the springform pan with a double thickness of foil.
- Bake pastry in a 450 degree F oven for 5 minutes. Remove foil and brush edge of pastry with milk. Sprinkle pastry with the first 1 tablespoon granulated sugar. Bake for 7 to 9 minutes more or until pastry is golden brown. Completely cool pastry shell in pan on a wire rack.
- In a small mixing bowl beat the cream cheese (both packages), amaretto, and brown sugar with an electric mixer on medium speed until smooth. Stir in the almonds. Spread the almond-cream mixture evenly atop the cooled pastry. At this point, you can cover and chill the tart for at least 1 hour or up to 4 hours.
- Before serving, top almond-cream mixture with desired fruits. Remove sides of pan and bottom, if desired. Sprinkle fruit with the remaining 1 tablespoon sugar. Serves 8.
From the Test Kitchen
You can substitute 1/4 cup milk and 1/4 teaspoon almond extract for the amaretto, if desired.
Nutrition Facts (Spring Berry and Fruit Tart)
- Per serving:
- 362 kcal ,
- 25 g fat
- (12 g sat. fat ,
- 48 mg chol. ,
- 216 mg sodium ,
- 28 g carb. ,
- 2 g fiber ,
- 5 g pro.