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Volume III
September 13, 2013


Weekly Home / Recipe Center

Fresh Raspberry Almond Tray Tart

Serving size: 24
Calories per serving: 87



Ingredients:
1/2 cup cold butter or margarine, cut into pieces
1 pouch Betty Crocker® sugar cookie mix
3/4 cup chopped almonds or pecans
1 package (8 oz) cream cheese, softened
1/3 cup sugar
6 cups raspberries
1/3 cup red currant jelly
2 tablespoons honey


Directions:
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.

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

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.

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.


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.


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Source:
  • https://www.bettycrocker.com/recipes/fresh-raspberry-almond-tray-tart/c02b45dd-af0d-4019-995a-e2c042943385

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