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Strawberry-Kiwi Tart

Strawberry-Kiwi Tart
  • Prep 20 min
  • Total 1 hr 50 min
  • Ingredients 8
  • Servings 8
Just three easy steps, and you'll be ready to serve a tantalizing tart, thanks to Pillsbury® refrigerated pie crust.
Updated January 12, 2010
Make With
Make With
Pillsbury Pie Crust

Ingredients

Crust

  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

  • 1 1/2 cups vanilla low-fat yogurt
  • 1 container (8 oz) reduced-fat sour cream
  • 1 box (4-serving size) vanilla instant pudding and pie filling mix
  • 2 tablespoons orange marmalade

Topping

  • 1 cup halved fresh strawberries
  • 2 kiwifruit, peeled, thinly sliced
  • 2 tablespoons orange marmalade

Steps

  • 1
    Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch tart pan with removable bottom or 9-inch glass pie plate. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
  • 2
    In medium bowl, mix filling ingredients with wire whisk until well blended. Pour into cooled baked shell. Arrange strawberries and kiwifruit on filling.
  • 3
    In small microwavable bowl, microwave marmalade uncovered on High 5 to 10 seconds or until melted. Brush over fruit. Refrigerate about 1 hour or until set before serving. Cover and refrigerate any remaining tart.

  • Sometimes, pie crust bubbles up when it's baked. If bubbles form, press them down gently with the back of a wooden spoon. Continue baking until the crust is done.

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
15mg
6%
Sodium
350mg
15%
Potassium
230mg
7%
Total Carbohydrate
42g
14%
Dietary Fiber
1g
4%
Sugars
25g
Protein
4g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
50%
50%
Calcium
10%
10%
Iron
0%
0%
Exchanges:
1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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