Fresh fruit tart

Fresh fruit tart



  • granulated sugar - 1/2 tsp
  • salt - 1/4 tsp
  • water - 2 tsp
  • plus 2 Tbsp - 1 c
  • apricot preserves - 1 Tbsp
  • raspberries - 3/4 c
  • whole strawberries, halved - 1 c
  • medium banana - 1/2 item
  • prepared reduced calorie vanilla pudding

How to make fresh fruit tart:

Filling:1 1/2 c. prepared reduced calorie vanilla pudding1/2 medium banana1 c. whole strawberries, halved3/4 c. raspberries1 Tbsp. apricot preserves2 tsp. water Crust: In a medium bowl, place all but 1 tablespoon of the flour, the margarine, sugar and salt. With your fingers, pinch or rub the mixture to combine the margarine with the dry ingredients until the dough begins to form a soft mass. Press the dough into a disk and wrap in plastic wrap. Chill for 30 minutes. Preheat the oven to 350°. Sprinkle the work surface with the remaining 1 tablespoon flour. Place the dough on the floured surface; roll into a 10-inch circle, then gently lift and place in a 9-inch round fluted tart pan with a removable bottom. Crimp the excess dough to make a uniform edge. Line the crust with foil. Fill with dry means or metal pie weights. Bake for 20 minutes, then remove the weights, prick the bottom of the tart shell and continue to bake until the sides are just beginning to brown, 10 to 15 minutes. Set on a rack to cool.

To Assemble: Spoon the pudding into the tart shell and smooth with a knife. Cut the banana into slices. Arrange the banana, strawberries and raspberries on top of the pudding.

To Prepare the Glaze: In a small saucepan over low heat or in a custard cup in the microwave, warm the preserves and water until melted, then spoon or brush the glaze over the fruit. Serves 6.

This is a Weight Watchers recipe. Preparation time: 1 1/2 hours plus chilling time.

Recipe categories: Desserts, Pies and tarts, Tarts.

Fresh fruit tart
Average rating: 3.7 of 5, total votes: 9
Cook. Time: PT2H30M
Total Time: PT2H30M

Cause of complaint:

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