Easy Berry Fruit Tart

(15)
  7 reviews
  • 25|min prep time
  • 2|hr|40|min total time
  • 9 ingredients
  • 8 servings

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1/4
cup slivered almonds
1
tablespoon granulated sugar

Filling

1
container (7 oz) crème fraîche
1
container (4 oz) refrigerated vanilla pudding

Topping

2/3
cup fresh raspberries
2/3
cup fresh blueberries
2/3
cup fresh blackberries
1
teaspoon powdered sugar

Directions

  1. 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. DO NOT PRICK CRUST.
  2. 2 In food processor bowl with metal blade, place almonds and granulated sugar; process with on/off pulses until finely ground. Sprinkle almond mixture over pie crust; gently press in. Bake 9 to 11 minutes or until light golden brown. If crust puffs in center, flatten gently with back of wooden spoon. Cool 20 minutes.
  3. 3 Meanwhile, in medium bowl, stir together crème fraîche and vanilla pudding. Spread pudding mixture in cooled baked shell. Top with berries. Refrigerate 2 hours or until serving time.
  4. 4 Just before serving, sprinkle tart with powdered sugar. Store covered in refrigerator.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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