Rustic Fall Fruit Tart

• 1-1/2 cups flour
• 1/2 cup butter, softened
• 1/2 cup Philadelphia Cream Cheese Product
• 1/3 cup sugar
• 1 Tbsp. corn starch
• 1 tsp. ground ginger
• 4 fresh plums, thinly sliced
• 2 fresh nectarines, thinly sliced
• 1/3 cup apricot jam

1. Use pulsing action to process flour, butter and cream cheese product in food processor until mixture is well blended and starts to pull away from side of container.
2. Shape into ball; wrap with plastic wrap.
3. Refrigerate 1 hour or until chilled.
4. Heat oven to 400F.
5. Roll out dough on lightly floured surface to 12-inch circle.
6. Place on baking sheet sprayed with cooking spray.
7. Mix sugar, corn starch and ginger until blended.
8. Add to combined plums and nectarines in large bowl; toss to evenly coat.
9. Arrange fruit over crust to within 2 inches of edge; fold over edge to partially cover fruit.
10. Bake 30 min.
11. or until golden brown; spread fruit with jam.

flour, butter, philadelphia cream cheese, sugar, corn starch, ground ginger, fresh plums, fresh nectarines, apricot jam

Taken from www.kraftrecipes.com/recipes/rustic-fall-fruit-tart-86145.aspx (may not work)