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Mixed-Fruit Tart

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Mixed-Fruit Tart
  • Prep 20 min
  • Total 1 hr 15 min
  • Servings 12
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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.
Updated Aug 14, 2006

Ingredients

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
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Shave a few minutes off of the prep time when you use refrigerated sugar cookie dough instead of the scratch cookie crust.
  • tip 2
    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

230 Calories, 13 g Total Fat, 3 g Protein, 26 g Total Carbohydrate

Nutrition Facts

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