Easy Fresh Fruit Tart

  • Currently 4/5
Makes 8-10 servings. From Betty Crocker
2 cups Bisquick
1/3 cup sugar
1/3 cup butter, softened
1 egg
1 package (3 oz) cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla
3/4 cup whipping cream
4 cups assorted fresh fruits (kiwi, strawberry, blueberries, raspberries, blackberries)
1/2 cup apple jelly
1. Heat oven to 375°F. Spray cookie sheet with cooking spray; dust with Bisquick mix. In medium bowl, mix Bisquick mix and 1/3 cup sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in egg until soft dough forms. Pat dough into 12x10-inch rectangle on cookie sheet; pinch edges of rectangle to form 1/2-inch rim.
2. Bake 10 to 12 minutes or until edges just begin to brown. Cool crust on cookie sheet on wire rack 2 minutes. Remove crust with spatula onto cooling rack. Cool completely, about 30 minutes.
3. In small bowl, beat cream cheese, 1/3 cup sugar and the vanilla with electric mixer on low speed until smooth. Beat in whipping cream on medium speed until stiff peaks form. Spread over crust to within 1/4 inch of rim. Arrange fruits on top. Brush jelly over fruits. Refrigerate at least 2 hours. Store covered in refrigerator.
Nutrition Information:
Calories 460 ( Calories from Fat 210); Total Fat 23g (Saturated Fat 13g, Trans Fat 1 1/2g); Cholesterol 85mg; Sodium 530mg; Total Carbohydrate 56g ( Dietary Fiber 3g, Sugars 33g); Protein 5g
Dish   Dessert

Laurie Hogan

Member since Jan 2008

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