FRESH RASPBERRY ALMOND TRAY TART

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Fresh Raspberry Almond Tray Tart image

An almond cookie crust goes perfectly with sweetened cream cheese topped off with raspberries and a touch of honey. MORE + LESS -

Provided by @MakeItYours

Number Of Ingredients 8

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

Steps:

  • 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.
  • Bake 20 to 25 minutes or until edges are light golden brown. Cool completely, about 1 hour.
  • 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.
  • 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.

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