Fruit Tart

Photo by Joyce F.

PREP TIME

20

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups Original Bisquick® mix

  • 1/3

    cup sugar

  • 1/3

    cup butter or margarine, 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 (such as strawberry halves, blueberries, raspberries, blackberries, kiwifruit slices)

  • 1/2

    cup apple jelly, melted

Directions

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. 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. 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.

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