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Fresh Fruit Mixed Tart for 9in tart pan

Fresh Fruit Mixed Tart for 9in tart pan

Tarts are a great light treat for your brunch table! Try this yummy Fresh Fruit Mixed Tart recipe. You can customize yours with kiwi, strawberries, blueberries, raspberries, or any of your other favorites. Use a tart pan and make a yummy golden-brown crust. You can top with a creamy vanilla pudding and then add your fresh fruits. And the best part is that using tart pans is a quick, no-guilt dessert that's perfect for baby and wedding showers or even brunch.


  • Crust
  • 1 stick (1/2 cup) butter
  • 1 1/3 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 egg yolk
  • 1/2 teaspoon Pure Vanilla Extract, 4 Oz.
  • Filling
  • 3.4-ounce package of instant vanilla pudding mix
  • 1 1/2 cups whole milk
  • Assorted fresh fruit, such as strawberries, kiwi, mandarin oranges, raspberries, and blueberries to cover the tart



Preheat the oven to 350°F. For the crust, in a bowl combine butter, flour, sugar, and salt; mix just until crumbly (mixture will be dry). In a small l bowl, combine egg yolk and vanilla; drizzle over flour mixture and mix by hand until evenly moist and egg is distributed evenly. Form dough into a disc. On a lightly floured surface, roll dough to an 11-in. circle. Transfer dough to pan and press evenly over the bottom and up sides of the pan, trimming off excess. Prick the bottom of the crust with a fork. Bake for 16-18 minutes or until golden brown. Cool completely in pan on cooling grid; carefully remove from pan.

For the filling, in a medium-sized bowl, whisk the ding mix and milk for two minutes, or until completely dissolved and beginning to thicken. Pour into tart shell. Chill for 30 minutes.

Just before serving, arrange sliced fresh fruit on top of the tart.


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