Pillsbury Most Requested Recipes™ - Pies, Tarts & More - (Page 24) Easy Berry Fruit Tart Prep Time: 25 Minutes Ready in: 2 Hours 40 Minutes Servings: 8 1. Heat oven to 450°F. Make 1 pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. DO NOT PRICK CRUST. 2. In food processor bowl with metal blade, combine almonds and sugar; process with on/ off pulses until finely ground. Sprinkle almond mixture over pie crust; gently press in. Bake 9 to 11 minutes or until light golden brown. If crust puffs in center, flatten gently with back of wooden spoon. Cool 20 minutes. 3. Meanwhile, in medium bowl, combine crème fraîche and vanilla pudding; blend well. Spread pudding mixture in cooled baked shell. Top with berries. Refrigerate 2 hours or until serving time. 4. Just before serving, sprinkle pie with powdered sugar. Store in refrigerator. Nutrition information per serving: 1 SeRviNg: Calories 270 (Calories from Fat 160); Total Fat 18g (Saturated Fat 9g); Cholesterol 40mg; Sodium 130mg; Total Carbohydrate 24g (Dietary Fiber 2g; Sugars 9g); Protein 3g exChaNgeS: 1 Starch, 1/2 Fruit, 11/2 Other Carbohydrate, 31/2 Fat Crust 1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box 1 /4 cup slivered almonds 1 tablespoon sugar Filling 1 container (7 oz) crème fraîche 1 container (4 oz) refrigerated vanilla pudding Topping /3 /3 2 /3 1 2 2 cup fresh raspberries cup fresh blueberries cup fresh blackberries teaspoon powdered sugar 24 Pillsbury Easy, Fabulous Pies
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