March 18, 2024
Hello Foodie Friends
OK, well not officially until tomorrow but it is definitely beginning to feel like Spring around here and I'm celebrating with this most delicious and creamy fruit tarts recipe! This pastry has a softer texture than regular pastry due to the cream cheese. This is also made with the all-purpose baking mix, Bisquick. Sorry, I don't have an equivalent on it if you do not have access to this in your area. Create your own colorful combinations with various fruits in season.
Serve with a dallop of whipped cream on top of a scoop of ice cream for an extra indulgent treat too. You're on your way to creating a delicious and visually stunning fruit tart that's sure to impress your friends and family!
Enjoy -
Marzee
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CREAMY FRUIT TARTS
INGREDIENTS:
1 cup Bisquick original baking mix.
2 tablespoons sugar
1 tablespoon stick margarine or butter, softened
2 3-ounce packages cream cheese, softened
1/4 cup sugar
1/4 cup sour cream
1 1.2 cup assorted fruit slices or berries
1/3 cup apple or apricot jelly, melted
DIRECTIONS:
Heat oven to 375 degrees. Mix baking mix, 2 tablespoons sugar, the margarine and 1 package cream cheese in small bowl until dough forms a ball. Divide into 6 parts. Press each part dough on bottom and up 3/4 inch sides of 6 tart pans, 4 1/4x1 inch or 10 custard cups. Place on cookie sheet. Bake 10-12 minutes or until light brown; cool on wire rack. Remove tart shells from pans. Beat remaining package cream cheese, 1/4 cup sugar and sour cream until smooth. Spoon into tart shells, spreading over bottoms. Top each with about 1/4 cup fruit. Brush with jelly.
Yield: 6 Servings
MARZEE's CORNER
A FEW THINGS TO KNOW ABOUT PIE PANS:
Choose heat resistant glass pie plates or dull finished aluminum pie pans. Never use a shiny pan because the pan reflects heat and the pie will have a soggy bottom crust.
Because of the amount of fat in pie crusts, pie plates and pans are usually not greased.
Nonstick pie pans can cause a pastry to shrink excessively when baking one-crust pie shells. Be sure pastry is securely hooked over the edge of the pan.