Plum Cream Cheese Tart

  • Prep Time 15 min
  • Total Time 2 hr 0 min
  • Servings 8

Ingredients

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

2
packages (3 oz each) cream cheese, softened
3/4
cup powdered sugar
1
teaspoon grated orange peel
2
eggs
2
large plums, pitted, sliced
2
tablespoons red currant jelly, melted

Directions

Directions

  • 1 Heat oven to 450°F. Place pie crust in 9-inch tart pan with removable bottom or 9-inch glass pie plate. Trim edges if necessary. Generously prick crust with fork. Bake about 7 minutes or until very lightly brown. Cool on cooling rack 5 minutes. Reduce oven temperature to 325°F.
  • 2 Meanwhile, in small bowl, beat cream cheese and powdered 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 325°F 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.

Notes










Tips

Expert Tips

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
Calories from Fat
130
% Daily Value
Total Fat
15g
23%
Saturated Fat
7g
35%
Trans Fat
0g
Cholesterol
80mg
27%
Sodium
220mg
9%
Total Carbohydrate
31g
10%
Dietary Fiber
0g
0%
Sugars
17g
Protein
4g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.