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Ingredients:

1 cup Original Bisquick®
2 tablespoons sugar
1 tablespoon margarine or butter, softened
2 (3-ounce) packages (each) cream cheese, softened
1/4 cup sugar
1/4 cup sour cream
1 1/2 cups assorted berries (raspberries, strawberries, blueberries)
2 kiwifruit, peeled and sliced
1/3 cup apple jelly, melted


1. Heat oven to 375°. Mix Bisquick, 2 tablespoons sugar, the margarine and 1 package cream cheese in small bowl until dough forms a ball.

2. Divide dough into 6 parts. Press dough on bottom and 3/4 inch up side of 6 tart pans, 4 1/4 x 1 inch, or 10-ounce custard cups. Place on cookie sheet. Bake 10 to 12 minutes or until light brown; cool on wire rack. Remove tart shells from pans.

3. Beat remaining package of cream cheese, 1/4 cup sugar and the sour cream with electric mixer on medium speed until smooth. Spoon into tart shells, spreading over bottoms. Top with berries and kiwifruit. Brush with jelly. Store covered in refrigerator.

HIGH ALTITUDE (3500 to 6500 feet): Bake 12 to 14 minutes.


BETTY'S TIP: If you don't have apple jelly on hand, you can use raspberry jelly or seedless raspberry jam instead.

From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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