Rustic Fruit Tart

• 1-1/2 cups flour
• 1/2 cup butter, softened
• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
• 4 plums, thinly sliced
• 2 nectarines, thinly sliced
• 1/3 cup sugar
• 1 tsp. ground ginger
• 1 Tbsp. cornstarch
• 1/3 cup apricot jam

1. Use pulsing action to process flour, butter and cream cheese in food processor until mixture is well blended and starts to form ball.
2. Shape dough into ball; wrap tightly with plastic wrap.
3. Refrigerate 1 hour or until chilled.
4. Heat oven to 400F.
5. Roll pastry on lightly floured surface to 12-inch circle.
6. Transfer to baking sheet lightly sprayed with cooking spray.
7. Toss fruit with sugar, ginger and cornstarch.
8. Spread over crust to within 2 inches of edge of crust.
9. Fold edge of crust over fruit.
10. Bake 30 min.
11. Remove from oven; spread fruit with jam.
12. Serve warm or at room temperature.

flour, butter, philadelphia cream cheese, plums, nectarines, sugar, ground ginger, cornstarch, apricot jam

Taken from www.kraftrecipes.com/recipes/rustic-fruit-tart-74012.aspx (may not work)