Fruity Tart Recipe -
Fruity Tart Recipe

Fruity Tart

Recipe by  

"Cutting up all the fruit takes a bit of time, but the rest is easy as pie. Use any fruit of your liking."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    2 hrs 40 mins


  1. Combine pudding mix and milk in a medium saucepan. Cook according to package directions. Pour pudding into pastry shell and refrigerate until cool and firm. Arrange fruit on top of pudding layer.
  2. Place jam in a small saucepan over low heat, stirring occasionally until runny. Using a pastry brush, coat fruit with jam. Now hide in the closet and eat the whole thing yourself.
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Reviews More Reviews

Most Helpful Positive Review
Nov 01, 2003

I used skim milk with this recipe and let the pudding sit overnight-the filling was nice and firm the next day when I added the fruit. Very refreshing for a hot day and not too sweet-highly recommended.

Most Helpful Critical Review
Sep 15, 2003

I made this the day before I took it to a dinner party. The crust was soggy from the pudding. I also didn't like the cooked pudding. (I'm used to instant.) I would only go with either blueberries or raspberries, not both. There wasn't much room with the other fruits so might as well not have to buy both to only put a few pieces on. 1 c of peaches was 1 peach. 1 c kiwi slices was 2 kiwis. There is nothing wrong with this recipe, just not my preference. I was really excited about making it and both my friends and I were disappointed with it.

Feb 17, 2004

I was a little skeptical of this recipe when I read the previous reviews, but I have to say I don't know what the negative comments were about!! I made this as a dessert for my fiance on Valentine's Day, and both he and I LOVED it! The vanilla pudding had a subtle sweetness but didn't overpower with its flavor. You have to let the pudding sit for five minutes before pouring it into the pie crust -- that way the crust won't get soggy. I used a graham cracker crust, brushed it with egg whites and baked for 5 minutes at 350 degrees -- made the crust shiny and stronger. I found that four hours was the perfect time to let the pudding chill in the crust in the fridge. SO GOOD! Thank you!

Jul 04, 2005

We thought this would be OK ... but it's amazing! We used the same fruits as in the recipe (except no raspberries), with a graham cracker crust and pre-made pudding cups, and apricot jam for the glaze. Buying pre-made crust and pudding saved lots of time, and cutting the fruit really didn't take long at all. This is the PERFECT summertime or cookout dessert - so light tasting, and sweet enough without being overpowering. TRY THIS RECIPE! Updated to add: Be sure to only make what you'll eat right away, though, because it does NOT last in the fridge; the glaze puddles on top of the pudding, which is not very attractive.

Mar 27, 2008

I made this for Easter. It was soo good! But I made a few changes I used instant pudding ( whats the differance? ) I used a traditional tart crust and Strawberrys and Bannanas . Plus with whipped cream!

Jul 27, 2003

These fruity tarts were big hit at our last school luncheon. We used VIP brand mini pie shells and the melted jam over brushed over the top made them look too pretty to eat, well almost. Great submission, and super easy make ahead dessert.

Apr 20, 2003

excellent. i used mangos instead of peaches

Jul 21, 2005

Excellent dessert! Be careful of amount of milk for size pudding. My package was 3 oz. so I only needed 2 C milk.


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  • Calories
  • 245 kcal
  • 12%
  • Carbohydrates
  • 41.2 g
  • 13%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 7.3 g
  • 11%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 265 mg
  • 11%

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

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