Peach and Almond Tart

• 1 1/2 cups flour
• 140g butter
• 2 teaspoons water
• 125g butter
• 1/2 cup sugar
• 2 eggs
• 2 teaspoons vanilla essence
• 125g PHILADELPHIA Light Spreadable Cream Cheese
• 150g almond meal
• 2 peaches, thinly sliced (use canned if fresh not available)
• 1/2 cup flaked almonds
• 125g PHILADELPHIA Light Spreadable Cream Cheese, extra, combined with 1 tablespoon icing sugar

1. Combine the flour, butter and water in a food processor until a dough forms.
2. Combine into a ball, then wrap in cling wrap and chill for 30 minutes.
3. Roll out dough and place in a greased 10 x 35cm rectangle tart tin.
4. Prick the pastry base with a fork and bake at 190 degrees C for 10 minutes.
5. Cream the butter and sugar until pale and fluffy.
6. Beat in the eggs, one at a time, then beat in the vanilla essence and Philly*.
7. Stir through the almond meal.
8. Pour the mixture into the pastry shell, smooth then top with the peach slices and flaked almonds.
9. Bake at 150 degrees C for 1 hour.
10. Allow to cool before removing from the tin.
11. Serve with a dollop of sweetened Philly*.

flour, butter, water, butter, sugar, eggs, vanilla essence, philadelphia, almond meal, peaches, almonds, philadelphia

Taken from www.kraftrecipes.com/recipes/peach-almond-tart-104145.aspx (may not work)