FRESH RASPBERRY ALMOND TRAY TART
An almond cookie crust goes perfectly with sweetened cream cheese topped off with raspberries and a touch of honey.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 24
Number Of Ingredients 8
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.
Nutrition Facts : Calories 220, Carbohydrate 29 g, Cholesterol 20 mg, Fat 2, Fiber 2 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 8 g, TransFat 1 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Nour Ahmad
[email protected]This is the best raspberry almond tart recipe I've ever tried! Thanks for sharing it.
Omar Bouz
[email protected]I made this tart for my family and they all loved it! Even my picky kids ate it up.
M Munna
[email protected]This tart is perfect for summer parties! It's light and refreshing.
Tahmida Akoter
[email protected]I'm not much of a baker, but this recipe was easy to follow and the tart turned out perfect.
Dua Kumari
[email protected]The tart was beautiful and delicious! I'm so glad I found this recipe.
Kiya Nelson-Vonner
[email protected]This recipe is definitely a keeper! I'll be making it again and again.
L'EMIR MAHMOUD CHEHAB
[email protected]I'm not a fan of almonds, so I substituted chopped walnuts instead. It turned out great!
Jagatnath Mahato
[email protected]The tart was a little too sweet for my taste, but overall it was still a good recipe.
mosim khan
[email protected]I used fresh raspberries from my garden and they really made the tart extra special.
Sagar Bohara
[email protected]This tart was a hit at my party! Everyone loved the unique flavor combination.
Rahinatu Seidu
[email protected]Loved this recipe! The tart was delicious and flaky, and the raspberry-almond filling was the perfect balance of sweet and tart.