Bakewell Tart With Rhubarb Food

RHUBARB BAKEWELL TARTS

Rhubarb Bakewell Tarts image

Sweeten up springtime with these Rhubarb Bakewell Tarts. Made with chopped rhubarb, sliced almonds, PHILADELPHIA Neufchatel Cheese and more, these Rhubarb Bakewell Tarts are spring treat everyone will enjoy.

Provided by My Food and Family

Categories Recipes

Time 1h5m

Yield 8 servings, 2 pieces each

Number Of Ingredients 7

Ingredients

1 cup chopped rhubarb
3/4 cup powdered sugar, divided
1 pkg. (2.25 oz.) sliced almonds
2 Tbsp. butter, cubed
1 egg yolk
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened

Steps:

Heat oven to 350°F.
Microwave rhubarb and 2 Tbsp. sugar in microwaveable bowl on HIGH 2 min.; stir. Drain, reserving liquid. Cool.
Meanwhile, use pulsing action of food processor to process nuts and 1/2 cup of the remaining sugar until nuts are finely ground. Add butter and egg yolk; process until blended.
Unroll pie crust onto lightly floured surface; cut into 16 rounds with 2-1/2-inch cookie cutter, re-rolling scraps as necessary. Use to line 16 mini muffin pan cups sprayed with cooking spray.
Spoon drained rhubarb into pastry cups; top with nut mixture.
Bake 18 to 20 min. or until golden brown. Cool 5 min. before removing cups from pan. Cool slightly.
Whisk Neufchatel and remaining sugar until blended. Stir in 1 Tbsp. of the reserved rhubarb liquid; spoon over filled pastry cups.

Nutrition Facts : Calories 300, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g

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