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Fresh Raspberry Almond Tray Tart

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By Betty Crocker Kitchens
Updated Feb 26, 2013
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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
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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

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
5g
24%
Trans Fat
1g
Cholesterol
20mg
7%
Sodium
120mg
5%
Potassium
105mg
3%
Total Carbohydrate
29g
10%
Dietary Fiber
2g
10%
Sugars
8g
Protein
2g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
8%
8%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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