Blueberry & Peach Cream Tart

1. 1

   Use pulsing action to process flour, butter and 4 oz.

2. 2

   cream cheese in food processor until mixture forms soft dough.

3. 3

   Shape into ball; flatten to 1-inch-thick disk.

4. 4

   Wrap tightly in plastic wrap.

5. 5

   Refrigerate 1 hour.

6. 6

   Meanwhile, beat remaining cream cheese in small bowl with mixer 1 min.

7. 7

   or until creamy.

8. 8

   Add 1/3 cup sugar; mix well.

9. 9

   Blend in COOL WHIP.

10. 10

    Refrigerate until ready to use.

11. 11

    Heat oven to 325F.

12. 12

    Roll dough into 14-inch round on lightly floured surface.

13. 13

    Use to line 11-inch tart pan with removable bottom.

14. 14

    Bake 35 to 40 min.

15. 15

    or until golden brown; cool completely.

16. 16

    Transfer crust from pan to serving plate.

17. 17

    Toss fruit with 1/4 cup of the remaining sugar and lemon juice.

18. 18

    Spread cream cheese mixture onto bottom of crust; top with fruit and remaining sugar.

* Per serving · 4 servings · Values may vary.