Easy Berry Fruit Tart

By jodieg

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

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

Details

Servings 8
Preparation time 25mins
Cooking time 160mins

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.