Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2
packages (3 oz each) cream cheese, softened
3/4
cup powdered sugar
1
teaspoon grated orange peel
2
eggs
2
large plums, pitted, sliced
2
tablespoons red currant jelly, melted
Preparation
Heat oven to 450°F. Place pie crust in 9-inch tart pan with removable bottom or 9-inch glass pie plate. Trim edges if necessary. Generously prick crust with fork. Bake about 7 minutes or until very lightly brown. Cool on cooling rack 5 minutes. Reduce oven temperature to 325°F.
Meanwhile, in small bowl, beat cream cheese and powdered sugar with electric mixer on low speed until smooth. Add orange peel and eggs; beat until smooth and well blended. Spread in partially baked crust. Arrange sliced plums over cream cheese filling.
Bake at 325°F 25 to 30 minutes or until filling is set. Cool on cooling rack 15 minutes. Refrigerate at least 1 hour until chilled.
Just before serving, brush melted jelly over tart. Cover and refrigerate any remaining tart.
