Easy Fresh Fruit Tart

 

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.