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Fresh Fruit Tart

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By Betty Crocker Kitchens
Updated Feb 4, 2016
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Serve up refreshing fresh fruit on a sweet and easy cookie base made from Betty Crocker® cake mix.

Fresh Fruit Tart

  • Prep Time 25 min
  • Total 1 hr 15 min
  • Servings 12
  • Ingredients 8
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Ingredients

  • 1 box Betty Crocker™ Delights Super Moist™ Lemon Cake Mix
  • 1/3 cup butter or margarine, softened
  • 1 egg
  • 3 containers (6 oz each) Yoplait® Original yogurt lemon burst or French vanilla
  • 1 box (4-serving size) vanilla instant pudding and pie filling mix
  • 3 cups sliced fruits, berries and/or mandarin orange segments
  • 3 tablespoons apricot preserves
  • 1 cup fresh raspberries

Instructions

  • Step 
    1
    Heat oven to 375°F (350°F for dark or nonstick pan). Grease or spray 12-inch pizza pan or bottom only of 13x9-inch pan.
  • Step 
    2
    In large bowl, mix cake mix, butter and egg with spoon until crumbly. Press in bottom of pan.
  • Step 
    3
    Bake 12 to 18 minutes or until set. Cool completely, about 30 minutes.
  • Step 
    4
    In medium bowl, beat yogurt and dry pudding mix with electric mixer on medium speed until blended. Spoon over baked layer. Smooth surface with rubber spatula. Arrange fruit on yogurt mixture.
  • Step 
    5
    Heat preserves over medium heat until melted; brush over fruit. Mound raspberries in center. Serve immediately, or refrigerate up to 24 hours. Store covered in refrigerator.

Nutrition

Nutrition Facts are not available for this recipe

Tips from the Betty Crocker Kitchens

  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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