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The Ultimate Fresh Fruit Tart

Name: The Ultimate Fresh Fruit Tart
Prep time: 30 min
Total time: 5 h
Yield: 8
Ingredients: 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 2 oz unsweetened baking chocolate; 1 cup plus 4 tablespoons whipping cream; 6 tablespoons butter; 1/3 cup sugar; 1 tablespoon cornstarch; 4 egg yolks; 1 tablespoon vanilla; 1 1/2 cups fruit, such as raspberries, blackberries, sliced nectarines, kiwifruit; 1/2 cup apricot jam; 1 tablespoon water

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Prep 30 min
Total 5 hr 0 min
Ingredients 11
Servings 8

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Use whatever fresh fruits you have for this delightful prize-winning tart from the Connecticut State Fair.

By Pillsbury Kitchens

Updated Nov 1, 2010

Ingredients

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 oz unsweetened baking chocolate
1 cup plus 4 tablespoons whipping cream
6 tablespoons butter
1/3 cup sugar
1 tablespoon cornstarch
4 egg yolks
1 tablespoon vanilla
1 1/2 cups fruit, such as raspberries, blackberries, sliced nectarines, kiwifruit
1/2 cup apricot jam
1 tablespoon water

Make With

Pillsbury Pie Crust

Steps

1

Heat oven to 450°F. Press pie crust into 10-inch tart pan; prick bottom and side with fork. Bake 10 minutes; turn oven down to 350°F. Bake about 10 minutes or until golden brown.
2

Melt chocolate and 4 tablespoons of the whipping cream over low heat. Stir until smooth; spread into baked pie shell, coating bottom of crust. Refrigerate.
3

In heavy 2-quart saucepan, cook butter, sugar and cornstarch over medium-high heat, stirring constantly, until thick and mixture boils; boil 1 minute.
4

Beat egg yolks in small bowl; stir small amount of sugar mixture into egg yolks. Slowly add egg mixture to remaining sugar mixture in saucepan, stirring rapidly to avoid lumps. Cook 1 minute over low heat. Remove from heat; add vanilla.
5

Cover and refrigerate 3 hours. Whip 1 cup whipping cream until stiff peaks form. Fold cold egg mixture into whipped cream with whisk. Fill pie shell with mixture. Top tart with fruit.
6

Microwave apricot jam and water in small microwavable bowl uncovered on High 1 minute. Glaze fruit with jam mixture using pastry brush. Refrigerate 1 1/2 hours and serve.

Tips from the Pillsbury Kitchens

tip 1
Unsweetened baking chocolate is unadulterated chocolate that contains 50 to 58 percent cocoa butter.

Nutrition Information

480 Calories, 32g Total Fat, 4g Protein, 42g Total Carbohydrate, 20g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 480

Calories from Fat: 290

Total Fat: 32g; 50%

Saturated Fat: 18g; 91%

Trans Fat: 1g

Cholesterol: 170mg; 57%

Sodium: 220mg; 9%

Potassium: 160mg; 5%

Total Carbohydrate: 42g; 14%

Dietary Fiber: 3g; 12%

Sugars: 20g

Protein: 4g

% Daily Value*:

Vitamin A: 15%; 15%

Vitamin C: 6%; 6%

Calcium: 6%; 6%

Iron: 10%; 10%

Exchanges:

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; 6 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.