Summer Fruit Tart

Prep time: 15 minutes...Total : 2 hours  (including refrigerating)

1      cup flour

1/2   cup sugar , divided  (optional Equal sugar )

1/3   cup butter

1/2    cup toasted Planters Silvered Almonds

2       tablespoons cold water

1       package (8 0z.) Philadelphia Cream Cheese , softened

1       egg

1       cup each fresh  ripe peach slices and blackberries

2       tablespoons toasted Planters Silvered almonds

Preheat oven to 350*F . Mix flour and 1/4 cup  of the sugar in medium bowl , cut in butter until mixture resembles coarse crumbs .

Place 1/2 cup almonds in blender container ; cover , process until ground  . Add to flour mixture , add water ; stir  until dough forms a ball . press into bottom and  up side of a 9-inch tart pan . Bake 12 to 15 minutes , or until golden brown. Cool.

Beat cream cheese , remaining 1/4 cup of suger and egg with electric mixer until well blended . Pour into crust . Top with peaches and berries . Sprinkle with 2 tablespoons almonds . Bake 25 to 30 minutes . Cool . Refrigerate 1 hour  or until chilled.

Make 8 servings

Tip : If you don't have a tart pan , simply use a 9-inch foil-lined cake pan , pressing crumbs 1/2 -nch up side of pan .

For a beautiful shiny glaze , brush tart after baking with 1 tablespoon melted apricot jelly.