Easy Fresh Fruit Tart

Ingredients

• 0.3 cup sugar 
• 0.3 cup butter softened
• 1  eggs 
• 3 oz cream cheese softened
• 0.3 cup sugar 
• 1 teaspoon vanilla 
• 0.8 cup whipping cream 
• 4 cups blackberries fresh assorted (such as strawberry halves, blueberries, raspberries, blackberries, kiwifruit slices)
• 0.5 cup apple jelly melted
• 2 cups frangelico 

Equipment

• bowl
• baking sheet
• oven
• wire rack
• blender
• hand mixer
• spatula

Directions

1. Heat oven to 375°F. Spray cookie sheet with cooking spray; dust with Bisquick mix. In medium bowl, mix Bisquick mix and 1/3 cup sugar.
2. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in egg until soft dough forms. Pat dough into 12x10-inch rectangle on cookie sheet; pinch edges of rectangle to form 1/2-inch rim.
3. Bake 10 to 12 minutes or until edges just begin to brown. Cool crust on cookie sheet on wire rack 2 minutes.
4. Remove crust with spatula onto cooling rack. Cool completely, about 30 minutes.
5. In small bowl, beat cream cheese, 1/3 cup sugar and the vanilla with electric mixer on low speed until smooth. Beat in whipping cream on medium speed until stiff peaks form.
6. Spread over crust to within 1/4 inch of rim. Arrange fruits on top.
7. Brush jelly over fruits. Refrigerate at least 2 hours. Store covered in refrigerator.