Looking for a fruit dessert using Pillsbury® pie crusts? Then check out this delicious plum and cheese tart - a wonderful treat.
box Pillsbury™ refrigerated pie crusts, softened as directed on box
packages (3 oz each) cream cheese, softened
cup powdered sugar
teaspoon grated orange peel
large plums, pitted, sliced
tablespoons red currant jelly, melted
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.
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.
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.
Just before serving, brush melted jelly over tart. Cover and refrigerate any remaining tart.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.