Fruit And Almond Cheese Tart – a delicious recipe with crust, cream cheese, almond paste, condensed milk, lemon juice, lemon zest. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preparation Time: Approximately 20 minutes
2
Preparation:
3
Heat the oven to 450u00b0 F. Press the pie crust into a 9-inch tart pan or pie plate. Prick the bottom with a fork. Bake for 11 to 14 minutes or until golden. Remove from the oven; cool on a wire rack. Meanwhile, blend the cream cheese and almond paste in a mixer or food processor until smooth. Blend in the condensed milk, lemon juice and zest. Spread the mixture in the bottom of the baked pastry shell. Arrange the fruit, cut sides down, alternating apricots with pears in a decorative pattern on top of the filling. Sprinkle with the almonds. Refrigerate until the filling is firm, at least 3 hours or up to 24 hours.
4
Nutritional Information Per Serving: Calories 470; Total fat 19g; Saturated fat 8g; Cholesterol 35mg; Sodium 230mg; Total carbohydrate 69g; Fiber 4g; Protein 9g; Vitamin A 40%DV*; Vitamin C 10%DV; Calcium 20%DV; Iron 6%DV *Daily Value
364
kcal
Calories
31
g
Fat
14
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 refrigerated pie crust (1/2 of a 15-ounce package), 6 ounces low fat cream cheese, softened, 1/4 cup canned almond paste, broken into small chunks, 1 can (14 ounces) sweetened condensed milk, and more.
Yes, Fruit And Almond Cheese Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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