Fresh fruit tart

Ingredients:

• 1/3 cup (75 mL) butter or margarine, softened
• 1 egg
• 2 cups (500 mL)  Vanilla Yogurt
• 1 box (4-serving size) vanilla instant pudding and pie filling mix
• 3 cups (750 mL) sliced fruits, berries and/or mandarin orange segments
• 3 tbsp (45 mL) apricot preserves
• 1 cup (250 mL) fresh raspberries

Preparation:

               Heat oven to 375ºF (350ºF for dark or nonstick pan). Grease 12-inch pizza pan or bottom only of 13x9-inch pan with shortening or cooking spray.
In large bowl, mix cake mix, butter and egg with spoon until crumbly. Press on bottom of pan.
Bake 14 to 18 minutes or until set. Cool completely, about 30 minutes.
              In medium bowl, beat yogurt and pudding mix (dry) with electric mixer on medium speed until blended. Spoon over baked layer. Smooth surface with rubber spatula. Arrange fruit on yogurt mixture.

            Heat preserves over medium heat until melted; brush over fruit. Mound raspberries in centre. Serve immediately, or refrigerate up to 24 hours. Store covered in refrigerator.