Summer Fruit Tart

• 1 cup flour
• 1/2 cup sugar, divided
• 1/3 cup cold butter, cut up
• 1/2 cup plus 2 Tbsp. toasted PLANTERS Slivered Almonds, divided
• 2 Tbsp. ice water
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 egg
• 1 cup each fresh peach slices and blackberries
• 1 Tbsp. apricot jam

1. Heat oven to 350F.
2. Mix flour and 1/4 cup sugar in medium bowl.
3. Cut in butter until mixture resembles coarse crumbs.
4. Blend 1/2 cup nuts in blender until finely ground.
5. Add to flour mixture with water; stir until mixture forms ball.
6. Press onto bottom and up side of 9-inch tart pan with removable bottom.
7. Bake 12 to 15 min.
8. or until golden brown.
9. Cool.
10. Beat cream cheese, remaining sugar and egg with mixer until blended.
11. Pour into crust; top with fruit and remaining nuts.
12. Bake 25 to 30 min.
13. or until set.
14. Microwave jam in microwaveable bowl on HIGH 15 sec.
15. or until melted; stir.
16. Brush over tart.
17. Cool.
18. Refrigerate 1 hour or until chilled.
19. Run knife around tart to loosen from rim of pan; remove rim.

flour, sugar, cold butter, water, philadelphia cream cheese, egg, blackberries, apricot jam

Taken from www.kraftrecipes.com/recipes/summer-fruit-tart-75304.aspx (may not work)