Fresh Fruit Tart

Name: Fresh Fruit Tart
Prep time: 25 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 1 box Betty Crocker™ Delights Super Moist™ Lemon Cake Mix; 1/3 cup butter or margarine, softened; 1 egg; 3 containers (6 oz each) Yoplait® Original yogurt lemon burst or French vanilla; 1 box (4-serving size) vanilla instant pudding and pie filling mix; 3 cups sliced fruits, berries and/or mandarin orange segments; 3 tablespoons apricot preserves; 1 cup fresh raspberries

(16)

0 Questions

Write a Review
Ask a Question

Save
Jump to Recipe

Betty Crocker Kitchens

Updated Feb 4, 2016

Fresh Fruit Tart

(16)

0 Questions

Write a Review
Ask a Question

Prep Time 25 min
Total 1 hr 15 min
Servings 12
Ingredients 8

Save
Pin
Print
Share
Keep Screen On

Ingredients

1 box Betty Crocker™ Delights Super Moist™ Lemon Cake Mix
1/3 cup butter or margarine, softened
1 egg
3 containers (6 oz each) Yoplait® Original yogurt lemon burst or French vanilla
1 box (4-serving size) vanilla instant pudding and pie filling mix
3 cups sliced fruits, berries and/or mandarin orange segments
3 tablespoons apricot preserves
1 cup fresh raspberries

Make With

Betty Crocker Cake Mix

Instructions

Step
1

Heat oven to 375°F (350°F for dark or nonstick pan). Grease or spray 12-inch pizza pan or bottom only of 13x9-inch pan.
Step
2

In large bowl, mix cake mix, butter and egg with spoon until crumbly. Press in bottom of pan.
Step
3

Bake 12 to 18 minutes or until set. Cool completely, about 30 minutes.
Step
4

In medium bowl, beat yogurt and dry pudding mix with electric mixer on medium speed until blended. Spoon over baked layer. Smooth surface with rubber spatula. Arrange fruit on yogurt mixture.
Step
5

Heat preserves over medium heat until melted; brush over fruit. Mound raspberries in center. Serve immediately, or refrigerate up to 24 hours. Store covered in refrigerator.