Fresh Raspberry Almond Tray Tart
Serving size: 24
Calories per serving: 87
1/2 cup cold butter or margarine, cut into pieces
1 pouch Betty Crocker® sugar cookie mix
3/4 cup chopped almonds or pecans
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.
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.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Source:
- https://www.bettycrocker.com/recipes/fresh-raspberry-almond-tray-tart/c02b45dd-af0d-4019-995a-e2c042943385
