Well on Mother's Day Mom got a different version of the fruit tart but on Father's Day Dad got his own fruit tart. I would really call it a fruit pie. In addition to Dad's fruit pie he also got a Peanut Butter Fudge Cake. Because Dad always says anything taste better with a little (or a lot) of peanut butter.
On the fruit pie - we made our own graham cracker crust with graham crackers about 20 (full cookie sheets) and 1/4 cup butter. You really just have to know the consistency you want. Or you can always buy the box of ground up graham crackers for the graham cracker crust. So ignore the part of the recipe that calls for the cake as the crust if you make your own. I'm sure it's just as good with the cake as the crust but I wanted more of a pie feel instead of the pizza look/feel. Soon to follow will be a sugar free butter cookie curst with the same pie. Stay tuned. On the fruit* I just used what I wanted and what I had on hand.
1 box Betty Crocker® SuperMoist® lemon cake mix
½ Cup butter or margarine, softened
1 egg
3 containers (6 oz each) Yoplait® Original 99% Fat Free lemon burst or French vanilla yogurt
1 box (4-serving size) vanilla instant pudding and pie filling mix3 cups sliced fruits, berries and/or mandarin orange segments*
3 tablespoons apricot preserves
1 cup fresh raspberries*
Heat oven to 375°F (350°F 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 center.
Serve immediately, or refrigerate up to 24 hours. Store covered in refrigerator.
Prep: 15 minutes
Chill: 1 hour
Bake: at 350 degrees F for 34 minutes
Ingredients
1 box (18.25 ounces) devil's food cake mix
3 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 cups chopped chocolate-covered peanut butter cups (about 8 ounces), plus more to garnish
8 ounces dark chocolate, chopped (I used Starbucks Dark chocolate)
1 cup heavy cream
1/2 cup creamy peanut butter
Directions
1. Heat oven to 350 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Line with waxed paper; coat paper.
2. In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high; beat for 2 minutes, scraping down side of the bowl after 1 minute. Fold in 2 cups of the chopped peanut butter cups.
3. Divide batter between prepared pans. Bake at 350 degrees F for about 34 minutes, or until a toothpick inserted in the center comes out clean. Let layers cool on a wire rack for 15 minutes. Turn out cakes onto wire racks and cool completely.
4. Place chopped dark chocolate in a medium-size bowl. Bring cream just to a boil and pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth.
5. Trim top of cake layers flat with a serrated knife. Put 1 cake layer on cooling rack and place on a baking sheet. Pour 1 cup frosting on top; spread evenly with a spatula. Top with remaining cake layer. Pour remaining frosting over the top, allowing it to spill over the sides. Smooth top and sides with spatula. Refrigerate 1 hour to set. Transfer cake to serving plate and garnish with chopped candy, if desired.
