Fruit Tart
- SERVES
- 16
- COOK TIME
- 15 Min
Your guests will be raving after just one spoonful of this lighter version of a rich and creamy Fruit tart. With its flaky homemade crust and burst of refreshing fruit, besides sharing it with company, this one is fair game for your own gang anytime.
What You'll Need
- 2 cup all-purpose flour
- 2 tablespoon sugar
- 1/2 teaspoon salt
- 2/3 cup canola oil
- 2 tablespoon skim milk
- 1 (4-serving size) package sugar-free instant vanilla pudding mix
- 2 cup skim milk
- 1 kiwi, peeled and sliced
- 1 (15-1/4-ounce) can sliced peaches, drained
- 1/2 pint fresh blueberries, washed
- 1 pint fresh strawberries, washed, hulled and halved
What to Do
- Preheat oven to 400 degree F.
- In a large bowl, combine flour, sugar, and salt; mix well. In a small bowl, whisk together the oil and 2 tablespoons milk; pour into flour mixture. Using a fork, mix until dry ingredients are moistened.
- Using your fingers, press dough evenly over bottom and edge of a rimmed 12-inch pizza pan. With a fork, prick dough all over then bake 12 to 15 minutes, or until golden. Remove from oven and allow to cool.
- In a medium bowl, whisk together pudding mix and remaining 2 cups milk until thickened. Spread evenly over cooled crust.
- Arrange fruit in a circular pattern over pudding, beginning with kiwi in the center, then continuing with peaches and blueberries and ending with a border of strawberries. Chill 1 to 2 hours before serving.