Preheat oven to 400\u00b0F.
Put pie crust flat on cookie sheet and fold the edge over 1/2 inch.
Bake pie crust 10-12 minutes until golden.
Cool.
Meanwhile, mix cream cheese and powdered sugar until smooth and well blended.
Blend in vanilla.
Spread cream cheese mixture over crust to within 1/2 inch of the edge.
Arrange fruit over cream cheese attractively.
Dip bananas, peaches and nectarines in lemon juice to prevent browning.
Mix Bisquick and 1/3 cup sugar.
Cut in margarine until crumbly.
Mix in egg until soft dough forms.
Spray fruit tart pan with Pam.
Work dough toward edges.
Prick with fork.
Bake 10 to 12 minutes at 375\u00b0 until brown.
10 inch loose-bottomed tart pan.
Combine powdered sugar
(4 inch) loose-bottomed tart pans.
Sift flour into
9 inch loose-bottom tart pan.
Sift flour into
Flour bottom of tart pan and add crust.
Bake unfilled pie crust at 450\u00b0 for 15 minutes.
Let cool.
Blend together next 4 ingredients and pour into cooled baked shell.
Let chill 45 minutes.
Arrange fresh fruit slices on top of cream cheese mixture.
Melt jelly and pour over fruit for glaze.
Let chill and serve.
efrigerator until ready to assemble tart. (Pineapple can be used in
enter of pastry.
Arrange fruit in rows over pudding mixture
Melt oleo in baking dish (2 1/2 to 3-quart size). Mix dry ingredients. Add beaten egg and milk. Mix gradually. Place fruit in dish in melted oleo or butter. Pour batter over fruit. Bake in 375\u00b0 to 400\u00b0 oven about 30 minutes or until brown.
nto an ungreased 11-in. tart pan with removable bottom or
ides of a 9 inch tart pan or pie plate. Bake
10 inch round, fluted tart pan with removable base. Roll
illing inside the shell. Arrange fruit. Brush on glaze. Eat ASAP
Melt margarine in large baking dish or pan. Mix flour, sugar, baking powder and milk. Pour into melted margarine and stir lightly. Add fruit on top of batter (no need to stir). Tart and/or fresh fruit will need extra sugar and may need to be precooked a little while. Bake at 350\u00b0 until done, about 45 minutes.
buttered 9-inch fluted tart pan; trim edges; place sheet
ough to fit 9-inch tart (quiche) pan with removable bottom
ough to a 9 inch tart pan with removable bottom.
aking tray.
To make tart dough, sift flour, 2 tbsp
Press cookie dough evenly into bottom and up side of greased 9-inch fluted tart pan with removable bottom.* Bake in preheated 350\u00b0 oven for 18 to 22 minutes or until edge is set and center is still slightly soft.
Cool completely in pan on wire rack.
Beat cream cheese, sugar and vanilla in small mixer bowl until smooth. Spread evenly over cooled cookie crust to within 1/2-inch of edge; arrange fruit as desired.
Refrigerate for 1 hour.
Remove rim of pan; slice into wedges.
ides of 10\" removable bottom tart pan. Bake until golden, about