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.
What You Need
Original recipe yields 8 servings
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.)
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.
Always store leftover dessert containing cream cheese in refrigerator, even for baked goods.
Engage in mindfulness and slowly savor the flavor of these delicious pastries with a present mind.
Use lemon juice instead of rhubarb juice to reach desired consistency of cream cheese glaze. Should use about 1-2 Tbps.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 2 pieces each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.