Enjoy two favorite summer fruits together for this cool summer dish.
Blueberry and Peach Cream Tart.
1-1/2 cups flour
1/2 cup butter, softened
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided
2/3 cup powdered sugar, divided
1-1/2 cups thawed COOL WHIP Whipped Topping
2 cups fresh blueberries
2 large fresh peaches, sliced (about 2 cups)
2 tsp. lemon juice
Use pulsing action to process flour, butter and 1/2 pkg. (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.
Meanwhile, beat remaining cream cheese in small bowl with mixer 1 min. or until creamy. Add 1/3 cup sugar; mix well. Blend in COOL WHIP; refrigerate until ready to use.
Heat oven to 325°F. Roll dough to 14-inch circle on lightly floured surface. Use to line 11-inch tart pan with removable bottom.
Bake 35 to 40 min. or until golden brown. Cool completely. Transfer crust from pan to serving plate.
Toss fruit with 1/4 cup of the remaining sugar and lemon juice. Spread cream cheese mixture onto bottom of crust; top with fruit and remaining sugar.
VARIATION: Prepare with PHILADELPHIA Neufchatel Cheese and COOL WHIP Light Whipped Topping.
NOTE: If using a smaller tart pan, roll dough to diameter slightly larger than diameter of pan. Use remaining dough to make individual tarts. If you don't have a tart pan, use a 10-inch springform pan.