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Luscious Berry Lemon Tart

Looking for a fruit dessert? Then check out this berry and citrus tart made with Pillsbury® refrigerated pie crust – a luscious treat.

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  • prep time 25 min
  • total time 55 min
  • ingredients 11
  • servings 10
 

Ingredients

1
box Pillsbury® refrigerated pie crust, softened as directed on package
1
tablespoon sugar
1
(2.9-oz.) pkg. lemon pudding and pie filling mix (not instant)
1/2
cup sugar
2 1/4
cups water
2
egg yolks
2
cups sliced fresh strawberries
3/4
cup fresh blueberries
3
tablespoons red currant jelly
1
teaspoon orange-flavored liqueur or orange juice
Fresh mint leaves, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. Remove crust from pouch. Unfold crust; peel off plastic sheets. Sprinkle crust with 1 tablespoon sugar. Place crust, sugar side up, in 10-inch tart pan with removable bottom. Press in bottom and up sides of pan. Trim edges if necessary. Generously prick crust with fork. Bake at 450°F. for 9 to 11 minutes or until light golden brown. Cool.
  • 2 Meanwhile, in medium saucepan, combine pudding mix, 1/2 cup sugar, 1/4 cup of the water and egg yolks; blend well. Stir in remaining 2 cups water. Cook over medium heat until mixture comes to a boil, stirring constantly. Cool 5 minutes, stirring twice. Pour into cooled baked crust. Refrigerate 30 minutes or until set.
  • 3 Just before serving, remove sides of pan; place tart on serving plate. Arrange strawberries and blueberries over lemon filling.
  • 4 In small saucepan, heat jelly and liqueur; cool slightly. Drizzle over fruit. Garnish with mint leaves. Store in refrigerator.
  • 1 Heat oven to 450°F. Remove crust from pouch. Unfold crust; peel off plastic sheets. Sprinkle crust with 1 tablespoon sugar. Place crust, sugar side up, in 10-inch tart pan with removable bottom. Press in bottom and up sides of pan. Trim edges if necessary. Generously prick crust with fork. Bake at 450°F. for 9 to 11 minutes or until light golden brown. Cool.
  • 2 Meanwhile, in medium saucepan, combine pudding mix, 1/2 cup sugar, 1/4 cup of the water and egg yolks; blend well. Stir in remaining 2 cups water. Cook over medium heat until mixture comes to a boil, stirring constantly. Cool 5 minutes, stirring twice. Pour into cooled baked crust. Refrigerate 30 minutes or until set.
  • 3 Just before serving, remove sides of pan; place tart on serving plate. Arrange strawberries and blueberries over lemon filling.
  • 4 In small saucepan, heat jelly and liqueur; cool slightly. Drizzle over fruit. Garnish with mint leaves. Store in refrigerator.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
220
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
3g,
3%
),
Cholesterol
50mg
50%;
Sodium
130mg
130%;
Total Carbohydrate
37g
37%
(Dietary Fiber
1g
1%
  Sugars
23g
23%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
25%;
Calcium
0%;
Iron
2%;
Exchanges:
1/2 Starch; 2 Fruit; 2 1/2 Other Carbohydrate; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.