Almond Fruit Tarts


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By
Member since 2006
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Serves 12 | Prep Time | Cook Time

Why I Love This Recipe

I know it's not quite rhubarb season yet! But in reorganizing my recipes the other day, I came across this gem that I'd forgotten about because it got buried in that 'sort out soon' section! lol Now I've got it properly filed and am waiting anxiously for the fresh rhubarb season to begin! This is just one morewonderful way to use up some of that seasonal fruit!


Ingredients You'll Need

1 tube refrigerated sugar cookie dough
1 (8 oz.) pkg. cream cheese
1/4 c. sugar + 2 Tb.
1/2 c. sour cream
1/2 tsp. vanilla
1/2 tsp. almond extract, divided
1 c. chopped strawberries
1 c. chopped rhubarb
2 Tb. sugar


Directions

Preheat oven to 350º.


Slice dough into 12 equal portions. Spray muffin pan with cooking spray. Press each cookie slice into bottom and half way up sides of muffin pan. Bake fro 10 min; cool on rack.


Beat cream cheese and 1/4 c. sugar until smooth. Add sour cream, vanilla and 1/4 tsp. almond extract. Combine strawberries, rhubarb, 2 Tb. sugar and 1/4 tsp. almond extract in med. bowl.


Divide cream cheese mixture evenly between cookie cups. Top with fruit and bake 10 min or until knife inserted in center comes out clean. Cool 10 min.


Chill one hour in refrigerator before removing from pan. Dust with powdered sugar if desired.


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