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.
ough to fit 9-inch tart (quiche) pan with removable bottom
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
efrigerator until ready to assemble tart. (Pineapple can be used in
Heat oven to 300\u00b0.
Beat butter and sugar until light and fluffy.
Blend in flour.
Press mixture onto bottom and sides of 12-inch pizza pan.
Bake 20 to 25 minutes or until lightly browned.
Cool completely.
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
buttered 9-inch fluted tart pan; trim edges; place sheet
10 1/2-inch tart pan with removable bottom (or
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
Heat oven to 300\u00b0.
Beat butter and confectioners sugar until light and fluffy.
Blend in flour.
Press mixture onto bottom and up side of a 12-inch round pizza pan.
Bake 20 to 25 minutes or until lightly browned.
Cool completely.
Prepare Vanilla Filling. Spread on cooled crust.
Cover.
Chill.
Prepare Fruit Topping. Cover.
Chill assembled tart.
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.
To make custard whisk egg, corn starch and maple syrup together in a pan. Slowly whisk in almond milk over medium heat. Bring to a boil, whisking continuously, remove from heat and cool 5 minutes.
Pour custard into tart crust and top with fruit.
Refrigerate 30 minutes before serving.
Cream butter and 1/2 cup sugar.
Beat in egg yolk, 1 teaspoon vanilla and almond extracts.
Mix in flour and 1/2 cup almonds to form dough.
Press into an 11-inch tart pan.
Prick shell with fork and bake at 375\u00b0 until golden, about 10 minutes.
Cool.