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Easy Berry Fruit Tart

Easy Berry Fruit Tart
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A luscious and impressive dessert gets a head start from unroll-and-fill refrigerated pie crust.

Prep Time:
25 Min
Total Time:
2 Hr 40 Min
Makes:
8 servings
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INGREDIENTS
Crust
1Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1/4cup slivered almonds
1tablespoon granulated sugar
Filling
1container (7 oz) crème fraîche
1container (4 oz) refrigerated vanilla pudding
Topping
2/3cup fresh raspberries
2/3cup fresh blueberries
2/3cup fresh blackberries
1teaspoon powdered sugar
DIRECTIONS
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.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.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.Just before serving, sprinkle tart with powdered sugar. Store covered in refrigerator.
High Altitude (3500-6500 ft): No change.
High Altitude (3500-6500 ft):

No change.

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