Summer Fresb Fruit Tart

By ghinman

Ingredients

• 15 oz. pkg. of Pillsbury All Ready Pie Crusts
• 1 tsp. flour
• 2 cups of powdered sugar
• 1 cup of margarine or butter, softened
• 3 eggs
• 1/4 to 1/2 tsp. of almond extract
• Fresh fruit (grapes, netarines, peaches, kiwi fruit, starfruit, pears, raspberries and strawberries).

Details

Servings 10

Preparation

Step 1

Heat oven to 350 degrees. Prepare pie crust according to pkg. directions for unfilled 1-crust pie using 10" tart pan with removable bottom or 9" pie pan. (Refrigerate remaining crust for later use). Place prepared crust in pan; press in bottom and sides of pan. Trim edges if necessary. Bake at 450 degrees for 9-11 minutes or until light golden brown. Cool.
In a small bowl, cream powdered sugar and margarine until light and fluffy. Add eggs, one at a time, beating at medium speed for 4 minutes after each addition. Blend in almond extract. Pour into crust. Refrigerate at least 2 hours. Before serving, arrange desired fresh fruit on top of filling. Brush fruit with melted apple jelly, if desired.