Wednesday, September 10, 2008

freestyle apple tart

Found this in Kraft's Food & Family magazine and it looked delicious... so I looked it up on the website, and after reading the ratings/reviews, here is my version (with their picture).  Enjoy!

1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)

4 oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

3 green apples, peeled & thinly sliced (an apple corer/peeler/slicer would be perfect)

1/4 - 1/2 cup  cinnamon sugar

2 Tbsp. flour

thawed Cool Whip


HEAT oven to 450ºF. Line 9-inch pie plate with crust. Carefully spread cream cheese in 6-inch circle in center.

TOSS apples with cinnamon sugar and flour; spoon over cream cheese. Fold crust partially over apples.

BAKE 25 min., covering loosely with foil for the last 5 min.  Cool.  Serve with Cool Whip.  Refrigerate leftovers.


from Kraft Food & Family


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