Mixed-Fruit Tart

Mixed-Fruit Tart

Your favorite fruits have never tasted so good! Try this tart that features fruit layered over a sweet, creamy filling and a tender cookie crust.

Prep Time

20

Minutes

Total Time

1:15

Hr:Mins

Makes

12

servings

Cookie Crust
1
cup Gold Medal® all-purpose flour
6
tablespoons butter or margarine, softened
2
tablespoons sugar
1
egg yolk
Filling
1
package (8 oz) cream cheese, softened
3/4
cup marshmallow creme
3
cups assorted fruit
1/4
cup apricot preserves
1
tablespoon water
  1. Heat oven to 350°F. In medium bowl, mix all crust ingredients, using fork or pastry blender, until soft dough forms. Press firmly in 12-inch pizza pan to within 1/2 inch of edge of pan. Prick thoroughly with fork. Bake 20 to 25 minutes or until golden brown. Cool completely.
  2. In medium bowl, beat cream cheese and marshmallow creme until smooth. Spread evenly over crust. Arrange fruit on cream cheese mixture.
  3. In 1-quart saucepan, heat preserves and water over low heat, stirring occasionally, until preserves are melted. Cool slightly. Spoon over fruit. Store in refrigerator.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Simplify
Shave a few minutes off of the prep time when you use refrigerated sugar cookie dough instead of the scratch cookie crust.
Variation
Customize this fruit tart by using fresh fruits of the season! Choose blueberries, raspberries or sliced kiwifruit, nectarines or strawberries to name a few. While you're at it, vary the preserves to add your own personal touch.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 230
    • (Calories from Fat 115 ),
  • Total Fat 13 g
    • (Saturated Fat 6 g,),
  • Cholesterol 40 mg;
  • Sodium 130 mg;
  • Total Carbohydrate 26 g
    • (Dietary Fiber 1 g,
  • Protein 3 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 Fruit;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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