Recipe: Almond Fruit Tarts (using refrigerated sugar cookie dough, cream cheese, strawberries and rhubarb)

ALMOND FRUIT TARTS
"Rhubarb and strawberries in a rich cream cheese and sour cream filling, all in a cookie dough tart."



1 tube refrigerated sugar cookie dough
1 package (8 ounces) cream cheese
1/4 cup sugar
1/2 cup sour cream
1/2 teaspoon Tone's 100% Pure Vanilla Extract
1/2 teaspoon Tone's Pure Almond Extract, divided use
2 cups chopped strawberries
1 cup chopped rhubarb
2 tablespoons sugar

Preheat oven to 350 degrees F. Spray muffin pan with cooking spray.

Slice dough into 12 equal portions. Press each cookie slice into bottom and half way up well of prepared muffin pan cups.

Bake for 10 minutes; cool on rack.

Beat cream cheese and sugar until smooth. Add sour cream, vanilla and 1/4 teaspoon almond extract; set aside.

Combine strawberries, rhubarb, sugar and remaining 1/4 teaspoon almond extract in a medium sized bowl.*

Divide cream cheese mixture evenly between cookie cups. Top with fruit mixture.

Bake 10 minutes or until knife inserted in center comes out clean. Cool 10 minutes.

Chill one hour in refrigerator before removing from pan. Dust with powdered sugar, if desired. Serve same day as prepared.

*If fruit is tart, add additional sugar, 1/2 teaspoon at a time, to sweeten.

Makes 12 tarts
Source: Tone's, ACH Food Companies, Inc.