Easy Fruit Tart

Easy Fruit Tart
Frozen puff pastry makes an impressive tart shell, while almond liqueur and half-and-half turn pudding mix into a rich cream filling.
Makes 12
Prep 20 m
Bake 15 - 17 m



  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 lightly floured surface. Cut a 1- inch-wide strip from each long edge. Brush long edge with egg wash; place cut strips along each edge to form a border. Brush pastry with egg wash. Using a fork, prick bottom in several places, but do not prick border. Transfer to baking sheet. Repeat with remaining pastry.
  3. 3 of 6 Bake at 425 degrees F for 15 to 17 minutes, until nicely browned. Transfer to wire rack to cool. Press down centers gently if they puff up.
  4. 4 of 6 Prepare pudding following package directions using 1-3/4 cups half-and-half in place of milk. Stir in liqueur and allow to cool to room temperature, stirring occasionally.
  5. 5 of 6 Spread each cooled pastry with half of the pudding. Decoratively arrange half of fruit over each tart.
  6. 6 of 6 Heat jelly in a small glass bowl in microwave in 30-second intervals until melted. Allow to cool. Brush over fruit. Refrigerate for 1 hour.
Nutrition Information for Easy Fruit Tart
Servings Per Recipe: 12
Per Serving: 20 g carb., 3 g pro., 35 mg chol., 6 g Fat, total, 102 mg sodium, 1 g fiber, 153 kcal cal., 3 g sat. fat