Banana Cream Fruit Tart

By jojomail1

From Family Circle. Prep is 17 minutes, bake for 20 minutes. Refrigerate 1 hour before serving.

Ingredients

• 1 * 1 package (17.3 ounces) of 2 frozen puff pastry sheets, thawed
• 1 * 1 egg beaten with 1 tablespon water
• 1 * 1 package (3.4 ounces) instant banana cream pudding
• 1-3/4 * 1-3/4 cups half-and-half
• 4 * 4 cups assorted sliced fruit, such as bananas, raspeberries, kiwi, figs
• 2 * 2 tablespoons red currant jelly

Preparation

Step 1

1. Heat oven to 425°F. Coat a large baking sheet with nonstick spray.

2. Place one thawed pastry sheet on a lightly floured work surface. Cut a 1-inch strip from each long side. Brush pastry with egg wash and place strips over each long edge to form a border. Brush top of border with egg wash. Prick bottom of pastry with a fork. (see Tip). Transfer to baking sheet. Repeat with remaining pastry sheet to form a second tart.

3. Bake at 425°F for 16 to 17 minutes. Transfer to wire rack to cool. Gently press down centers if puffed.

4. Prepare pudding following package directions, using half-and-half instead of milk.

5. Spread half of the pudding over each cooled pastry. Arrange a row of each type of fruit on the two pudding-topped sheets of pastry.

6. Heat jelly until melted. Brush over fruit on both tarts. Refrigerate for at least 1 hour before serving.

Tip: Always prick puff pastry with a fork before baking. This allows steam to escape so the layers remain flat and compressed, creating a crisp and flaky crust.