Luscious Berry Lemon Tart

(3)
1 reviews.
  • 25 min prep time
  • 55 min total time
  • 11 ingredients
  • 10 servings

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

Directions

  1. 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. 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. 3 Just before serving, remove sides of pan; place tart on serving plate. Arrange strawberries and blueberries over lemon filling.
  4. 4 In small saucepan, heat jelly and liqueur; cool slightly. Drizzle over fruit. Garnish with mint leaves. Store in refrigerator.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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