Bakery Fruit Tart

Bakery Fruit Tart

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Dawn Camacho 7

"This gorgeous pie is incredibly easy but looks like it's from a fancy bakery -- and tastes even better! Use 3 fresh apricots instead of canned."
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1 h 25 m servings 230 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 230 kcal
  • 11%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 34.3g
  • 11%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 263 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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (205 degrees C). Place each pie crust into a 9-inch pie dish, and line pastry with a double layer of aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edges of crusts are golden, about 10 minutes. Carefully remove the foil and weights and bake until the crusts have set, about 5 minutes more. Remove from oven; set aside to cool.
  2. Bring 3/4 cup water, lime juice, sugar, and the reserved liquid from the mandarin oranges to a simmer in a saucepan over medium heat. Mix cornstarch and 1 tablespoon water in a small bowl; stir into the saucepan. Continue simmering until syrup has thickened. Remove from heat; set aside.
  3. Whisk the milk, half-and-half, and vanilla extract into the vanilla pudding mix in a large bowl. Allow the pudding to thicken for 5 minutes before spreading evenly into the baked pie crusts. Arrange the strawberries, kiwis, apricots, and mandarin orange segments decoratively on the pudding. Drizzle the prepared glaze thoroughly over each pie. Chill in refrigerator before serving.


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This was amazing! I halved the recipe because I only needed one tart and my boyfriend loved it. My one suggestion would be to add extra pudding mix to make the filling thicker

This recipe worked perfectly as written. I swapped out the apricots with blackberries and raspberries, but that was just personal taste. I served it at a cocktail party and got tons of complimen...

Delicious and wonderfully simple. Replaced the apricots with blueberries, but the perfect pick-me-up with all this dreary weather!

Haven't tried it yet but I'm sure I will love it

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