Banana Cream Fruit Tart

Banana Cream Fruit Tart

Makes 12
Prep 20 m
Bake 17 m

Ingredients

Directions

  1. 1 of 6 Heat oven to 425 degrees F. Coat a large baking sheet with nonstick spray.
  2. 2 of 6 Place one thawed pastry sheet on a lightly floured work surface. Cut a 1-inch strip from each long side. Brush pastry with egg wash and place strips over each long edge to form a border. Brush top of border with egg wash. Prick bottom of pastry with a fork. (see Tip). Transfer to baking sheet. Repeat with remaining pastry sheet to form a second tart.
  3. 3 of 6 Bake at 425 degrees F for 16 to 17 minutes. Transfer to wire rack to cool. Gently press down centers if puffed.
  4. 4 of 6 Prepare pudding following package directions, using half-and-half instead of milk.
  5. 5 of 6 Spread half of the pudding over each cooled pastry. Arrange a row of each type of fruit on the two pudding-topped sheets of pastry.
  6. 6 of 6 Heat jelly until melted. Brush over fruit on both tarts. Refrigerate for at least 1 hour before serving.
Nutrition Information for Banana Cream Fruit Tart
Servings Per Recipe: 12
Per Serving: 6 g sat. fat, 31 mg chol., 16 g Fat, total, 39 g carb., 3 g fiber, 5 g pro., 315 kcal cal., 336 mg sodium
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Printed from FamilyCircle.com 09/25/2018