Strawberry Tart with Pecan Crust

• 1/2 cup PLANTERS Pecan Halves
• 3/4 cup flour
• 1/4 cup powdered sugar
• 1/3 cup cold butter, cut into 1/2-inch cubes
• 1/4 tsp. vanilla
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 pt. strawberries, stems removed
• 2 Tbsp. strawberry jelly, warmed

1. Heat oven to 375F.
2. Use pulsing action to process nuts in food processor until very finely chopped.
3. Add flour and sugar; pulse just until blended.
4. Add butter and vanilla; pulse until mixture resembles coarse crumbs.
5. Press firmly into bottom and up side of 10-inch tart pan.
6. Bake 15 to 18 min.
7. or until lightly browned.
8. Cool completely.
9. Process cream cheese and sour cream in food processor until blended.
10. Spread into crust.
11. Top with berries, cut ends down.
12. Brush with jelly.
13. Refrigerate 1 hour.

halves, flour, powdered sugar, cold butter, vanilla, philadelphia cream cheese, s, strawberries, strawberry jelly

Taken from www.kraftrecipes.com/recipes/strawberry-tart-pecan-crust-189278.aspx (may not work)