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Fresh Raspberry Almond Tray Tart
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Prep Time:
20 minutes
Total Time:
3 hours 25 minutes
Almond cookie crust with sweetened cream cheese, raspberries, and a drizzle of honey. Deliciously elegant dessert.
Ingredients:
  • 1/2 cup cold butter or margarine, cut into pieces
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 3/4 cup chopped almonds or pecans
  • 1 package (8 oz) cream cheese, softened
  • 1/3 cup sugar
  • 6 cups raspberries
  • 1/3 cup red currant jelly
  • 2 tablespoons honey
Instructions:
  • Preheat oven to 350°F and generously spray a 15x10x1-inch pan with cooking spray. In a large bowl, use a pastry blender or fork to cut the butter into the cookie mix until it resembles crumbs; then mix in the almonds. Firmly press the dough into the bottom and up 1/2 inch along the sides of the pan.
  • Bake for 20 to 25 minutes until edges turn a light golden brown. Allow to cool completely, approximately 1 hour.
  • In a small bowl, use an electric mixer on medium speed to blend cream cheese and sugar until smooth. Spread this mixture evenly over the cooled cookie crust, then top with raspberries.
  • Combine jelly and honey in a small microwavable bowl. Microwave uncovered on High for 20 to 30 seconds until it reaches a thin glazing consistency. Brush the glaze over the berries and refrigerate for 2 hours. Cut into 6 rows by 4 rows and refrigerate any leftovers covered.

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