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 min
  • Total Time 1 hr 15 min
  • Servings 12

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.

Expert Tips

Shave a few minutes off of the prep time when you use refrigerated sugar cookie dough instead of the scratch cookie crust.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
(
Calories from Fat
115 ),
% Daily Value
Total Fat
13 g
13 %
(Saturated Fat
6 g,
6 %
),
Cholesterol
40 mg
40 %;
Sodium
130 mg
130 %;
Total Carbohydrate
26 g
26 %
(Dietary Fiber
1 g
1 %
),
Protein
3 g
3 %
;
% Daily Value*:
Vitamin A
12%;
Vitamin C
18%;
Calcium
2%;
Iron
4%;
Exchanges:
1 Starch; 1 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.