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Prep 20min
Total3hr25min
Servings24
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Ingredients
Crust
1/2
cup cold butter or margarine, cut into pieces
1
pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
3/4
cup chopped almonds or pecans
Topping and Glaze
1
package (8 oz) cream cheese, softened
1/3
cup sugar
6
cups raspberries
1/3
cup red currant jelly
2
tablespoons honey
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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.
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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.
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