Rhubarb Bakewell Tarts

Name: Rhubarb Bakewell Tarts
Prep time: 25 min
Cook time: 40 min
Total time: 1 min
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

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Prep Time: 25 minutes

Cook Time: 40 minutes

Total: 1 hours, 5 minutes

Servings: 5

Cost: $3.17 /serving

Author : My Food and Family

butter cream cheese

Ingredients

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1 cup chopped rhubarb3/4 cup powdered sugar, divided1 pkg. (2.25 oz.) sliced almonds2 Tbsp. butter, cubed1 egg yolk1 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

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Instructions

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Step 1

Heat oven to 350°F.

Step 2

Microwave rhubarb and 2 Tbsp. sugar in microwaveable bowl on HIGH 2 min.; stir. Drain, reserving liquid. Cool.

Step 3

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.

Step 4

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.

Step 5

Spoon drained rhubarb into pastry cups; top with nut mixture.

Step 6

Bake 18 to 20 min. or until golden brown. Cool 5 min. before removing cups from pan. Cool slightly.

Step 7

Whisk Neufchatel and remaining sugar until blended. Stir in 1 Tbsp. of the reserved rhubarb liquid; spoon over filled pastry cups.