Lemony fruit tart

Yield: 8 servings

Measure Ingredient
1 \N Sheet frozen puff pastry; thawed (1/2 of a 17
\N \N ; 1/4-ounce package)
1 pack Instant lemon pudding and pie filling; prepared according
\N \N ; to the package
\N \N ; directions
\N \N ; (4-serving size)
1 pint Fresh strawberries; sliced

Preheat the oven to 400 degrees F. On a lightly floured surface, roll out the puff pastry to a 10" by 15" rectangle. With a sharp knife, cut a 1-inch-wide strip from each of the 2 long sides. Brush the edges of the 2 strips lightly with water and place each strip on top of the edge it was cut from, forming a rim. Do the same for the short sides, forming a rim around the whole pastry. With a fork, pierce the pastry all over, except for the rim. Place on a rimmed baking sheet and bake for 15 to 18 minutes, or until golden. Remove from the oven and allow to cool; if the center has puffed, push it down with the back of a fork, leaving the rim intact. Spoon the pudding into the cooled pastry shell and top with the sliced strawberries. Cover and chill for at least 2 hours before serving.

Note: No strawberries? Any type of fresh berries, kiwi, orange slices, grapes, or even canned fruit such as mandarin oranges can be used.

Air date: January 7, 1999.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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