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.

Ingredients:

Crust:

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

Directions:

• 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.

Source:  bettycrocker.com