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Easy Berry Fruit Tart

Easy Berry Fruit Tart
  • Prep 25 min
  • Total 2 hr 40 min
  • Ingredients 9
  • Servings 8
A luscious and impressive dessert gets a head start from unroll-and-fill refrigerated pie crust.
Updated April 24, 2014

Ingredients

Crust

  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

Steps

  • 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.

  • Crème fraîche is a thickened cream with a rich texture. Find it in your grocer's dairy case.

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
140
Total Fat
16g
25%
Saturated Fat
8g
38%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
160mg
7%
Potassium
100mg
3%
Total Carbohydrate
23g
8%
Dietary Fiber
2g
8%
Sugars
7g
Protein
2g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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