Easy Fresh Fruit Tart

Gluten Free
Health score
3%
Easy Fresh Fruit Tart
185 min.
8
313kcal

Suggestions


Indulge in the delightful taste of our Easy Fresh Fruit Tart, a gluten-free dessert that is sure to impress your family and friends! This vibrant tart is not only visually stunning but also bursting with the natural sweetness of assorted fresh fruits, making it a perfect treat for any occasion. Whether you're hosting a summer gathering, celebrating a birthday, or simply craving something sweet, this tart is the ideal choice.

With a buttery, crumbly crust that serves as the perfect base, each bite is a harmonious blend of creamy and fruity flavors. The rich cream cheese filling, combined with the lightness of whipped cream, creates a luscious texture that complements the fresh fruits beautifully. Topped with a glossy layer of melted apple jelly, this tart is as pleasing to the eye as it is to the palate.

Ready in just 185 minutes, this dessert serves eight and is a fantastic way to showcase seasonal fruits. The combination of strawberries, blueberries, raspberries, blackberries, and kiwifruit not only adds a burst of color but also provides a refreshing taste that balances the sweetness of the tart. Plus, with only 313 calories per serving, you can enjoy this guilt-free dessert without compromising on flavor. So, roll up your sleeves and get ready to create a stunning Easy Fresh Fruit Tart that will leave everyone asking for seconds!

Ingredients

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

Equipment

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

Directions

  1. Heat oven to 375F. 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.

Nutrition Facts

Calories313kcal
Protein3.93%
Fat56.96%
Carbs39.11%

Properties

Glycemic Index
22.14
Glycemic Load
14.68
Inflammation Score
-7
Nutrition Score
7.7156522429508%

Flavonoids

Cyanidin
71.96mg
Pelargonidin
0.32mg
Peonidin
0.15mg
Catechin
26.68mg
Epigallocatechin
0.07mg
Epicatechin
3.36mg
Epigallocatechin 3-gallate
0.49mg
Kaempferol
0.19mg
Myricetin
0.48mg
Quercetin
2.58mg

Nutrients percent of daily need

Calories:312.5kcal
15.63%
Fat:20.24g
31.14%
Saturated Fat:9.04g
56.52%
Carbohydrates:31.27g
10.42%
Net Carbohydrates:27.22g
9.9%
Sugar:23.27g
25.86%
Cholesterol:56.41mg
18.8%
Sodium:144.06mg
6.26%
Alcohol:0.17g
100%
Alcohol %:0.15%
100%
Protein:3.15g
6.29%
Manganese:0.48mg
23.9%
Vitamin C:17.14mg
20.78%
Vitamin A:992.87IU
19.86%
Fiber:4.05g
16.2%
Vitamin K:15.21µg
14.49%
Vitamin E:1.52mg
10.1%
Vitamin B2:0.13mg
7.76%
Copper:0.15mg
7.47%
Folate:24.87µg
6.22%
Selenium:4.04µg
5.76%
Phosphorus:57.29mg
5.73%
Calcium:56.22mg
5.62%
Potassium:180.7mg
5.16%
Magnesium:18.77mg
4.69%
Vitamin B5:0.41mg
4.13%
Zinc:0.57mg
3.82%
Iron:0.69mg
3.81%
Vitamin D:0.47µg
3.11%
Vitamin B3:0.51mg
2.53%
Vitamin B6:0.05mg
2.5%
Vitamin B12:0.12µg
1.96%
Vitamin B1:0.03mg
1.86%