Easy Berry Fruit Tart

By

A luscious and impressive dessert gets a head start from unroll-and-fill refrigerated pie crust.

View complete recipe

  • 8
  • 25 mins
  • 160 mins

Ingredients

  • Crust
  • 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
  • 1/4 cup slivered almonds
  • 1 tablespoon granulated sugar
  • Filling
  • 1 container (7 oz) crème fraîche
  • 1 container (4 oz) refrigerated vanilla pudding
  • Topping
  • 2/3 cup fresh raspberries
  • 2/3 cup fresh blueberries
  • 2/3 cup fresh blackberries
  • 1 teaspoon powdered sugar

Preparation

Step 1

1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. DO NOT PRICK CRUST.

2 In food processor bowl with metal blade, place almonds and granulated sugar; process with on/off pulses until finely ground. Sprinkle almond mixture over pie crust; gently press in. Bake 9 to 11 minutes or until light golden brown. If crust puffs in center, flatten gently with back of wooden spoon. Cool 20 minutes.

3 Meanwhile, in medium bowl, stir together crème fraîche and vanilla pudding. Spread pudding mixture in cooled baked shell. Top with berries. Refrigerate 2 hours or until serving time.

4 Just before serving, sprinkle tart with powdered sugar. Store covered in refrigerator..


Crème fraîche is a thickened cream with a rich texture. Find it in your grocer's dairy case.

View complete recipe