My Easy Fresh Fruit Tart
Need a refreshing fruit dessert? You probably have all the ingredients to
make this one!
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
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.
High Altitude (3500-6500 ft):
Heat oven to 400°F.
Tips from the Kitchen
Substitution
No apple jelly? You can use apricot preserves or orange marmalade for a
tasty option.
Prep: 20 min
Start To Finish: 3 hr 5 min
8 to 10 servings. Enjoy.
_._,_._,_
Need a refreshing fruit dessert? You probably have all the ingredients to
make this one!
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
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.
High Altitude (3500-6500 ft):
Heat oven to 400°F.
Tips from the Kitchen
Substitution
No apple jelly? You can use apricot preserves or orange marmalade for a
tasty option.
Prep: 20 min
Start To Finish: 3 hr 5 min
8 to 10 servings. Enjoy.
_._,_._,_
