Blueberry & Peach Cream Tart

Ingredients

• 2 cups blueberries fresh
• 0.5 cup butter softened
• 8 oz philadelphia cream cheese divided softened
• 1.5 cups flour 
• 2 tsp juice of lemon 
• 2 cups peaches fresh sliced
• 0.7 cup powdered sugar divided
• 1.5 cups cool whip whipped topping thawed

Equipment

• food processor
• bowl
• frying pan
• oven
• blender
• plastic wrap
• tart form

Directions

1. Use pulsing action to process flour, butter and 4 oz. cream cheese in food processor until mixture forms soft dough. Shape into ball; flatten to 1-inch-thick disk. Wrap tightly in plastic wrap. Refrigerate 1 hour.
2. Meanwhile, beat remaining cream cheese in small bowl with mixer 1 min. or until creamy.
3. Add 1/3 cup sugar; mix well. Blend in COOL WHIP. Refrigerate until ready to use.
4. Heat oven to 325F.
5. Roll dough into 14-inch round on lightly floured surface. Use to line 11-inch tart pan with removable bottom.
6. Bake 35 to 40 min. or until golden brown; cool completely.
7. Transfer crust from pan to serving plate.
8. Toss fruit with 1/4 cup of the remaining sugar and lemon juice.
9. Spread cream cheese mixture onto bottom of crust; top with fruit and remaining sugar.