Fresh Fruit Tart: The Best Fresh Fruit Tart Recipe from Cook'n

Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!

NEWSLETTER

• Current Issue
• Newsletter Archive
• Sign Up Now

TOP SELLERS

Cook'n Recipe Software

$79.95

Betty Crocker Cookbook on CD

$29.95

• Contact Info

I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

My main goal was to put my own recipes into a system that was easy and quick. I have put in about 20 so far, and I love it. It is so easy to use.

I have tried several of your recipes and they all have been wonderful!

Thank you!!

Debb Read more...


	Fresh Fruit Tart

Serves: 12

Prep: 15 min Bake: 18 min Cool: 30 min

Print this Recipe

   1 package Betty Crocker SuperMoist lemon cake mix
   1/2 cup butter or margarine, softened
   1 egg
   3 (6-ounce) container vanilla yogurt (2 cups)
   1 package (4-serving size) instant vanilla pudding and pie filling mix
   1 cup sliced kiwifruit
   1 cup sliced strawberries
   3/4 cup fresh blueberries
   3 tablespoons apricot preserves
   1 cup fresh raspberries

Get 150 more recipes like this for ONLY $1

Fresh Fruit Tart is from the Cook'n with Cake Mixes collection. Order this CD or download the recipes with coupon code: nearlyfree and get a 95% discount. Order today!

1 Heat oven to 350°. Grease 12-inch pizza pan or rectangular pan, 13 x 9 x 2 inches, with shortening.
2 Mix cake mix, butter and egg until crumbly. Press on bottom of pan. Bake 15 to 18 minutes or until set. Cool completely, about 30 minutes.
3 Beat yogurt and pudding mix (dry) in medium bowl with electric mixer on medium speed until blended. Spoon over baked layer. Smooth surface with rubber spatula.
4 Arrange kiwifruit and strawberry slices around edge of yogurt mixture. Arrange blueberries around inside edge of fruit. Heat preserves over low heat until melted. Brush over fruit. Mound
raspberries in center. Serve immediately, or refrigerate up to 24 hours. Store covered in refrigerator.

High Altitude (3500 to 6500 feet): Add 2 tablespoons all-purpose flour to dry cake mix. Bake 16 to 19 minutes.

1 Serving: Calories 350 (Calories from Fat 110); Fat 12g (Saturated 6g); Cholesterol 40mg; Sodium 470mg; Carbohydrate 59g (Dietary Fiber 2g); Protein 4g. % Daily Value: Vitamin A 6%; Vitamin C 44%; Calcium 16%; Iron 6%.

Betty's Tip In a pinch, a 21-ounce can of blueberry, cherry or apple pie filling can be substituted for the kiwifruit, strawberries, preserves and raspberries. Spoon pie filling to within 1 inch of edge of yogurt mixture.

From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Cook'n is Also Available At:

Affiliate Program | Privacy Policy | Other Resources | Contact Us