Fruity Tart

Fruity Tart

23 Reviews 10 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    2 h 40 m
Recipe by  Jennifer

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 - 9 inch pie



  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.

Share It

Reviews (23)

Rate This Recipe


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.



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

Carrie Magill

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.

More Reviews

Similar Recipes

Milk Tart

Milk Tart

No Skill Fruit Tart

No Skill Fruit Tart

Fruity Bundt Cake

Fruity Bundt Cake

South African Melktert (Milk Tart)

South African Melktert (Milk Tart)

Mango Cheese Tart with Blueberries

Mango Cheese Tart with Blueberries

Fresh Fruit Tart with Ginger Snap Crust

Fresh Fruit Tart with Ginger Snap Crust


Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



previous recipe:

Milk Tart


next recipe:

Lemon Pudding Cream Tart