Plum Cream Cheese Tart

Plum Cream Cheese Tart

Looking for a fruit dessert using Pillsbury® pie crusts? Then check out this delicious plum and cheese tart - a wonderful treat.

Prep Time

15

Minutes

Total Time

2:00

Hrs:Mins

Makes

8

servings

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
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Pie 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:

1 Serving (1 Serving)
  • Calories 270
    • (Calories from Fat 130),
  • Total Fat 15g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 80mg;
  • Sodium 220mg;
  • Total Carbohydrate 31g
    • (Dietary Fiber 0g,
    • Sugars 17g),
  • Protein 4g;
Percent Daily Value*:
    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 Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.