Freestyle Fruit Tart

Name: Freestyle Fruit Tart
Ingredients: 1 refrigerated ready-to-use pie crust (1/2 of 15-oz. pkg.); 4 ounces (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened; 2 cups sliced plums (about 3 medium); 1/4 cup granulated sugar; 2 tablespoons flour; 1 teaspoon cinnamon sugar (3/4 tsp. granulated sugar and 1/4 tsp. cinnamon); 1 cup thawed COOL WHIP Whipped Topping

7 ingredients

16 steps

Ingredients

1 refrigerated ready-to-use pie crust (1/2 of 15-oz. pkg.)
4 ounces (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 cups sliced plums (about 3 medium)
1/4 cup granulated sugar
2 tablespoons flour
1 teaspoon cinnamon sugar (3/4 tsp. granulated sugar and 1/4 tsp. cinnamon)
1 cup thawed COOL WHIP Whipped Topping

Directions

1

oven to 450°F. Place pie crust in greased 10-inch pie plate. Carefully spread cream cheese in 6-inch circle in center of crust; set aside.
2

plums with granulated sugar and flour; place over cream cheese. Gently fold edge of crust about 2 inches over plums, leaving center of plums uncovered. Sprinkle cinnamon sugar evenly over tart.
3

25 min. or until crust is golden brown and fruit juices are bubbly. Cool slightly before lifting out of pie plate. Cut into slices; top with whipped topping.
4

Calories: 260
5

Total fat: 15 g
6

Saturated fat: 7 g
7

Cholesterol: 15 mg
8

Sodium: 210 mg
9

Carbohydrate: 29 g
10

Dietary fiber: 1 g
11

Sugars: 13 g
12

Protein: 3 g
13

Vitamin A: 8% DV
14

Vitamin C: 4% DV
15

Calcium: 0% DV
16

Iron: 4% DV