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Fruity Tart

Fruity Tart

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Jennifer

Cutting up all the fruit takes a bit of time, but the rest is easy as pie. Use any fruit of your liking.

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 41.2g
  • 13%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 265 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Combine pudding mix and milk in a medium saucepan. Cook according to package directions. Pour pudding into pastry shell and refrigerate until cool and firm. Arrange fruit on top of pudding layer.
  2. Place jam in a small saucepan over low heat, stirring occasionally until runny. Using a pastry brush, coat fruit with jam. Now hide in the closet and eat the whole thing yourself.
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Reviews

GINAH1
61
11/1/2003

I used skim milk with this recipe and let the pudding sit overnight-the filling was nice and firm the next day when I added the fruit. Very refreshing for a hot day and not too sweet-highly recommended.

CookinGirl
38
2/17/2004

I was a little skeptical of this recipe when I read the previous reviews, but I have to say I don't know what the negative comments were about!! I made this as a dessert for my fiance on Valentine's Day, and both he and I LOVED it! The vanilla pudding had a subtle sweetness but didn't overpower with its flavor. You have to let the pudding sit for five minutes before pouring it into the pie crust -- that way the crust won't get soggy. I used a graham cracker crust, brushed it with egg whites and baked for 5 minutes at 350 degrees -- made the crust shiny and stronger. I found that four hours was the perfect time to let the pudding chill in the crust in the fridge. SO GOOD! Thank you!

Carrie Magill
21
7/4/2005

We thought this would be OK ... but it's amazing! We used the same fruits as in the recipe (except no raspberries), with a graham cracker crust and pre-made pudding cups, and apricot jam for the glaze. Buying pre-made crust and pudding saved lots of time, and cutting the fruit really didn't take long at all. This is the PERFECT summertime or cookout dessert - so light tasting, and sweet enough without being overpowering. TRY THIS RECIPE! Updated to add: Be sure to only make what you'll eat right away, though, because it does NOT last in the fridge; the glaze puddles on top of the pudding, which is not very attractive.