Summer Fruit Tart

• 21 Peek Freans Ginger Crisps, crushed (about 1-1/2 cups)
• 1/2 cup sugar, divided
• 1/3 cup butter, melted
• 1/2 cup ground almonds
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1 egg
• 1 cup each fresh peach slices and blackberries
• 2 Tbsp. toasted slivered almonds

1. Heat oven to 350F.
2. Mix cookie crumbs, 1/4 cup sugar, butter and ground nuts until blended; press onto bottom of 9-inch tart pan with removable bottom.
3. Bake 10 min.
4. Beat cream cheese, remaining sugar and egg with mixer until blended; pour over crust.
5. Top with fruit and slivered nuts.
6. Bake 25 to 30 min; cool.
7. Refrigerate 1 hour or until chilled.
8. Run knife around tart to loosen from rim of pan; remove rim.

ginger, sugar, butter, ground almonds, cream cheese, egg, blackberries, almonds

Taken from www.kraftrecipes.com/recipes/summer-fruit-tart-88654.aspx (may not work)