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Creamy Fruit Tarts

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Creamy Fruit Tarts
  • Prep 30 min
  • Total 1 hr 12 min
  • Servings 6
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What's in season? Make creamy fruit tarts with any fresh fruits in season to create your own colorful dessert combination.
Updated Aug 3, 2006

Ingredients

  • 1 cup Original Bisquick™ mix
  • 2 tablespoons sugar
  • 1 tablespoon butter or margarine, softened
  • 2 packages (3 ounces each) cream cheese, softened
  • 1/4 cup sugar
  • 1/4 cup sour cream
  • 1 1/2 cups assorted sliced fresh fruit or berries
  • 1/3 cup apple jelly, melted

Steps

  • 1
    Heat oven to 375°F. Mix Bisquick, 2 tablespoons sugar, the butter and 1 package cream cheese in small bowl until dough forms a ball.
  • 2
    Divide dough into 6 parts. Press each part dough on bottom and 3/4 inch up side in each of 6 tart pans, 4 1/4 x 1 inch, or 10-ounce custard cups. Place on cookie sheet.
  • 3
    Bake 10 to 12 minutes or until light brown. Cool in pans on wire rack, about 30 minutes. Remove tart shells from pans.
  • 4
    Beat remaining package cream cheese, 1/4 cup sugar and the sour cream until smooth. Spoon into tart shells, spreading over bottoms. Top each with about 1/4 cup fruit. Brush with jelly.

Tips from the Betty Crocker Kitchens

  • tip 1
    Pastry made with cream cheese has a softer texture than pastry made with shortening.

Nutrition

320 Calories, 17 g Total Fat, 4 g Protein, 40 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
155
Total Fat
17 g
Saturated Fat
8 g
Cholesterol
35 mg
Sodium
400 mg
Potassium
140 mg
Total Carbohydrate
40 g
Dietary Fiber
2 g
Protein
4 g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
28%
28%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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