Easy Berry Fruit Tart

By Hklbrries

Ingredients

• Crust:
• 1 refrigerated pie crust (from 15 ounce package, softened as directed)
• 1/4 cup slivered almonds
• 1 tbsp sugar
• Filling:
• 1 (7 ounce) container creme fraiche
• 1 (4 ounce) container refrigerated vanilla pudding
• Topping:
• 2/3 cup fresh raspberries
• 2/3 cup fresh blueberries
• 2/3 cup fresh blackberries
• Powdered sugar

Details

Servings 8

Preparation

Step 1

Heat oven to 450 F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch glass pie pan. DO NOT PRICK CRUST.

In food processor bowl with metal blade, combine almonds and sugar; process with on/off pulses until finely ground. Sprinkle almond mixture over pie crust; gently press in. Bake at 450 F for 9 to 11 minutes or until light golden brown. If crust puffs in center, flatten gently with back of wooden spoon. Cool 20 minutes.

Meanwhile, in medium bowl, combine creme fraiche and vanilla pudding; blend well.

Spread pudding mixture in cooled baked shell. Top with berries. Refrigerate 2 hours or until serving time. Just before serving, sprinkle pie with powdered sugar. Store in refrigerator.