Rustic Fall PHILLY Fruit Tart Recipe -
Rustic Fall PHILLY Fruit Tart Recipe
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Rustic Fall PHILLY Fruit Tart

Recipe by  

"A stunningly beautiful tart of thinly sliced plums and nectarines encased in a flaky cream cheese pastry."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    1 hr 45 mins


  1. Place flour, butter and cream cheese in food processor container; cover. Process, using pulsing action, until mixture is well blended and almost forms a ball. Shape dough into ball; wrap tightly with plastic wrap. Refrigerate 1 hour or until chilled.
  2. Heat oven to 400 degrees F. Place pastry on lightly floured surface; roll out to 12 inch circle. Place on lightly greased baking sheet; set aside. Toss fruit with sugar, ginger and cornstarch. Arrange decoratively over crust to within 2 inches of edge of crust. Fold edge of crust over fruit.
  3. Bake 30 minutes or until golden brown. Remove from oven; spread fruit with jam. Serve warm or at room temperature.
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Reviews More Reviews

Jul 27, 2009

A very nice dessert with a light flaky crust. I added 1/2 tsp. of cinnamon to the sugar mixture. I also sprinkled the finished product with cinnamon sugar as well as the turned up edge. I love the plum/nectarine combination. I found it very easy to cut with a pizza cutter and served it topped with Cool Whip.

Jan 22, 2009

Beautiful presentation and a thoroughly enjoyable dessert. I added a handful of fresh blackberries and replaced the plums with two more large nectarines for a total of four. After shaping the upturned edge of the crust, I moistened the dough with a light brush of water and sprinkled the edge with India Tree Sugar Crystals - turbinado sugar would have worked just as well. The final product was quite tasty and downright pretty!


6 Ratings

Sep 20, 2010

Since modified the recipe almost to the point when it becomes a new recipe, I don't know what to do about the star rating. However, I do enjoy the finished product, and so I will give it 5 stars. These are the changes that I made: - used puff pastry as the basis of the tart - its delicate flaky texture complemented the plums perfectly!; - used only plums (3 per tart); - did not use apricot jam; - used a little less than a teaspoon of ginger. In the end, you have light and refreshing (thanks to ginger) dessert that is perfect for tea with friends or as a dessert after a full dinner.

Aug 27, 2010

Liked this very much. Unable to tell that cream cheese was used and that made it even better lower calories!

Jul 26, 2010

yummy and so easy anyone can do this tasty treat.

Oct 05, 2010

This is very tasty. The crust is tender and the filling was just right - I used only four purple plums. I did use tapioca instead of cornstarch and dusted with confectionery sugar after it cooled.


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  • Calories
  • 329 kcal
  • 16%
  • Carbohydrates
  • 44.3 g
  • 14%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 16.2 g
  • 25%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 146 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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