Fruity Tart

Fruity Tart

23

"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

2 h 40 m servings 245 cals
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Original recipe yields 8 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

23
  1. 36 Ratings

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Most helpful positive review

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 rec...

Most helpful critical review

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 bluebe...

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 rec...

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 Valenti...

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 th...

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 whippe...

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 ...

excellent. i used mangos instead of peaches

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

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 bluebe...

GREAT RECIPE! IT REMINDS ME OF THE FRUIT TRIFLE THAT I MAKE.