Summer Plum Tart

• 125 g butter, melted
• 16 (200g) sponge finger biscuits (Savoiardi)
• 125 g PHILADELPHIA Cream Cheese, softened
• 50 g butter, extra, softened
• 3/4 cup caster sugar
• 1 teaspoon vanilla
• 3 eggs
• 1/4 cup flour
• 8-9 ripe plums, halved, stones removed
• 1 tablespoon caster sugar, extra
• cream, to serve

1. PLACE butter and biscuits in a food processor and process until mixture resembles fine breadcrumbs.
2. Press firmly into the base and sides of a 28cm round loose based flan tin.
3. BEAT the PHILLY, extra butter, sugar and vanilla using an electric beater until pale and fluffy.
4. Beat in eggs, one at a time, until well combined.
5. Add flour and beat until smooth.
6. POUR mixture over base then arrange the plums, cut side down, over the filling.
7. Sprinkle with extra sugar and bake in a moderately hot oven 190C for 40 minutes or until golden, cool slightly and remove from pan.
8. Slice and serve warm or cold with cream.
9. HANDY TIP: For variation use small peaches (skin removed) or nectarines in place of plums.

butter, finger, philadelphia cream cheese, butter, caster sugar, vanilla, eggs, flour, caster sugar, cream

Taken from www.kraftrecipes.com/recipes/summer-plum-tart-126192.aspx (may not work)