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Thursday, April 2, 2015

Fresh Raspberry Almond Tray Tart

Fresh Raspberry Almond Tray Tart
An almond cookie crust goes perfectly with sweetened cream cheese, topped with raspberries and a touch of honey. Voilà, an impressive Easter dessert for a crowd is served.



1/2  cup cold butter or margarine, cut into pieces
1     pouch 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
  • 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.

Expert Tips:

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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