Need a refreshing fruit dessert? You probably have all the ingredients to make this one!
Easy Fresh Fruit Tart
- Prep Time 20 min
- Total 3 hr 5 min
- Servings 8
- Ingredients 10
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
Instructions
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Step1Heat 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.
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Step2Bake 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.
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Step3In 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
460
Calories
23g
Total Fat
5g
Protein
56g
Total Carbohydrate
33g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 460
- Calories from Fat
- 210
- Total Fat
- 23g
- 36%
- Saturated Fat
- 13g
- 64%
- Trans Fat
- 1 1/2g
- Cholesterol
- 85mg
- 28%
- Sodium
- 530mg
- 22%
- Potassium
- 190mg
- 6%
- Total Carbohydrate
- 56g
- 19%
- Dietary Fiber
- 3g
- 13%
- Sugars
- 33g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 40%
- 40%
- Calcium
- 10%
- 10%
- Iron
- 8%
- 8%
Exchanges:
1 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;Carbohydrate Choice
4Tips from the Betty Crocker Kitchens
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