Fresh Fruit Tart

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

Ingredients

Ingredients

1
box Betty Crocker™ SuperMoist™ 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

Directions

Directions

  • 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.
  • 2 In large bowl, mix cake mix, butter and egg with spoon until crumbly. Press in bottom of pan.
  • 3 Bake 12 to 18 minutes or until set. Cool completely, about 30 minutes.
  • 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.
  • 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.

Notes










Tips

Expert Tips

In a hurry? A 21-ounce can of blueberry, cherry or apple pie filling can be substituted for the fruit, preserves and raspberries. Spoon the pie filling to within 1 inch of the edge of the yogurt mixture.

To keep your berries from becoming soft and mushy, rinse and dry them just before you're ready to use them.

For a Fresh Peach Tart, use 1 box Betty Crocker® SuperMoist® spice cake mix instead of lemon, and top with sliced fresh peaches.

Nutrition Information

Nutrition Information

No nutrition information available for this recipe.