Bisquick Fruit Tart Recipes
Dessert Recipes

Bisquick Fruit Tart Recipes

Tarts are baked dishes with a pastry base and an open-top, covered with a filling. Although most modern tarts are fruit-based, a custard is occasionally added to the filling. Among the many flavors of tarts are treacle, meringue, Bakewell, and Tarte Tatin, which is an upside-down tart comprising fruit or onions. Jam tarts are also popular and replace fresh fruit in favor of jam.

Mini Raisin Butter Tarts

Mini Raisin Butter Tarts

These taste so much better than store-bought tarts and have way more raisins. I enjoy making these around the holidays and gifting them in take-home goodie bags. These tarts can also be made gluten-free by swapping out the regular Bisquick for the gluten-free mix.
No ratings yet
Prep Time 1 hr 30 mins
Cook Time 25 mins
Servings 6 people

Ingredients
  

Mini Pastry Crust

  • ice cubes
  • cups Bisquick
  • ½ cup butter (cut into cubes, frozen)
  • ½ cup vegetable shortening (chilled in the refrigerator)
  • 1 tsp white vinegar
  • 1 large eggs
  • ice water

Filling

  • cup raisins
  • 1 cup pecans (chopped)
  • 1 cup brown sugar
  • ½ cup corn syrup
  • 6 tbsp butter (softened)
  • 2 eggs (beaten)
  • 2 tsp vanilla extract

Instructions
 

Mini Pastry Crust

  • In a measuring cup, place three ice cubes and enough water to make one cup. Set aside in the refrigerator until ready for use.
  • In the bowl of a food processor fitted with a metal blade, pulse two and one-half cups of Bisquick with one-half cup of vegetable shortening and one-half cup of cubed frozen butter. Pulse until blended.
  • Gather the dough and form it into a ball, press it into a disc shape, and then wrap it in plastic wrap. Chill in the refrigerator for at least one hour.
  • Grease two muffin pans with cooking spray and set them aside.
  • Roll the dough out to a one-half inch thickness on a Bisquick floured surface.
  • Use a circle cookie cutter to cut out rounds. Stretch out the dough and place it into the muffin tin. Shape it so that there is an even thickness all the way around.
  • Refrigerate the muffin pans until the filling is ready.

Filling

  • Preheat the oven to 400° F, and remove the muffin pans from the refrigerator.
  • Sprinkle one and one-half cups of raisins and one cup of pecans evenly between the prepared tart shells.
  • Whisk one cup of brown sugar, one-half cup of corn syrup, six tablespoons of softened butter, two beaten eggs, and two teaspoons of vanilla extract together in a bowl.
  • Pour the mixture evenly over raisins and walnuts into tart shells.
  • Place the pans of raisin butter tarts into the preheated oven and bake for twenty-five to thirty minutes.
  • Let cool before serving.
Tried this recipe?Let us know how it was!

 

French Fruit Tart

This makes a wonderful summer dessert, especially with the abundance of fresh fruit in season. Prepare the crust the day before to save time and add any fruit to the custard for an amazing tastingFrench fruit tart.
No ratings yet
Prep Time 45 mins
Cook Time 30 mins
Servings 6 people

Ingredients
  

Pastry Crust

  • cup butter
  • ¼ cup sugar
  • 2 egg yolks
  • cup Bisquick

Pastry Cream Custard

  • 1 cup heavy cream
  • 3 tbsp sugar
  • 2 egg yolks
  • 1 tbsp corn starch
  • ¼ tsp vanilla extract

Instructions
 

Pastry Crust

  • Preheat the oven to 400° F and grease a nine-inch pie or tart pan.
  • In a medium-size mixing bowl, cream together one-third cup of butter and one-quarter cup of sugar using a mixer.
  • Beat in two egg yolks
  • Add one and one-half cups of Bisquick, a third at a time.
  • Mix until smooth.
  • Press the dough into a flat disk with your hands. 
  • Roll to a one-eighth-inch thickness on a Bisquick floured surface.
  • Place the dough on the tart or pie pan and fold the edges over toward the edges to form a double layer at the sides.
  • Pinch the sides together and press away any excess dough.
  • Pierce the bottom of the shell using a fork to prevent the dough from puffing up with air during cooking.
  • Bake in preheated oven for twenty minutes or until the shell is golden brown.
  • Allow cooling before adding the filling.

Pastry Cream Custard

  • Warm three-quarter cups of the heavy cream in the top of a double boiler over simmering heat. 
  • Do not let boil and stir constantly to prevent the cream from sticking to the bottom of the pot and scalding.
  • In a small mixing bowl, stir three tablespoons of sugar, one-quarter teaspoon of vanilla, and two egg yolks.
  • Add one tablespoon of cornstarch and continue stirring until the mixture is well incorporated.
  • Add the yolk mixture to the warm cream.
  • Cook, stirring constantly until the mixture thickens.
  • Remove from heat and add the remaining one-quarter cup of cream. Stir until cool enough to prevent a skin from forming on the top.
  • Cover with plastic wrap and store in the refrigerator until ready to use.

Assembly

  • When the Tart Shell has cooled, add the pastry cream.
  • Top with sliced, fresh fruit such as strawberries, blueberries, raspberries, bananas, and peaches.
  • Store in the refrigerator.
Tried this recipe?Let us know how it was!

Rustic Fruit Tart

This rustic fruit tart is similar to a pie but without the pan. The crust is virtually foolproof with no fussing like you would with a tart or pie dish. Simply place the rolled-out dough on a baking sheet, spread the fruit, and fold the edges to meet the center. It’s that easy! Make this recipe into snack-size portions by reducing the size of the tart and making several mini tarts instead of a big one.
No ratings yet
Prep Time 40 mins
Cook Time 30 mins
Servings 6 people

Ingredients
  

Pastry

  • 1 cup Bisquick
  • ¼ cup vegetable oil
  • 2 tbsp milk

Filling

  • 1 cup fresh or frozen rhubarb (dices, thawed)
  • 1 cup fresh or frozen raspberries (thawed)
  • ½ cup sugar
  • 2 tbsp quick-cooking tapioca

Glaze

  • 6 tbsp confectioners' sugar
  • 1 tsp water
  • tsp almond extract

Instructions
 

  • Preheat the oven to 400° F and line a baking sheet with parchment paper.
  • In a large bowl, combine one cup of Bisquick, one-quarter cup of vegetable oil, and two tablespoons of milk.
  • Mix with a fork until the mixture forms a ball. Shape dough into a disk and wrap it in plastic. Refrigerate for at least one hour.
  • In a separate bowl, combine one cup of rhubarb, one cup of raspberries, one-half cup of sugar, and two tablespoons of quick-cooking tapioca; let stand for 15 minutes.
  • Take the dough out of the refrigerator, unwrap it and place it on the prepared parchment-lined baking sheet. Roll the dough into a circle.
  • Spoon the fruit mixture into the center of the dough, leaving room at the edges. Fold the edges of the dough over the fruit. Leave the center uncovered. 
  • Bake for thirty minutes or until the crust is golden brown, and the filling is bubbly.
  • Combine the glaze ingredients in a small bowl and drizzle it over the warm tart.
  • Serve and enjoy!
Tried this recipe?Let us know how it was!
(Visited 242 times, 1 visits today)

AboutEmma

Emma is a freelance writer who has a Bachelor’s in Creative Writing from the University of Florida. She first became interested in eating healthier and cooking homemade food when expecting her first child. After she made the decision to be a stay-at-home mom, she began to enjoy creating her own recipes across several types of cuisine. When she’s not busy cooking and writing or looking after her family, Emma enjoys long bike rides in nature. She also enjoys nature photography. Emma’s favorite nature areas, where she finds it easier to relax, include the mountains and the ocean.