Skip to Content
Menu

Fresh Raspberry Almond Tray Tart

Betty Crocker Kitchens
Updated Feb 26, 2013
  • Pin
An almond cookie crust goes perfectly with sweetened cream cheese topped off with raspberries and a touch of honey.

Fresh Raspberry Almond Tray Tart

  • Prep Time 20 min
  • Total 3 hr 25 min
  • Servings 24
  • Ingredients 8
  • Pin

Ingredients

Crust

Topping and Glaze

  • 1 package (8 oz) cream cheese, softened
  • 1/3 cup sugar
  • 6 cups raspberries
  • 1/3 cup red currant jelly
  • 2 tablespoons honey

Instructions

  • Step 
    1
    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.
  • Step 
    2
    Bake 20 to 25 minutes or until edges are light golden brown. Cool completely, about 1 hour.
  • Step 
    3
    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.
  • Step 
    4
    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

220 Calories
11g Total Fat
2g Protein
29g Total Carbohydrate
8g Sugars

Tips from the Betty Crocker Kitchens

  • tip 1
    Mascarpone cheese can be used in place of the cream cheese.
  • tip 2
    Any berry can be used with the raspberries; try a delicious mix of blackberries, strawberries and raspberries.
© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section