Vanilla Fruit Tarts

Name: Vanilla Fruit Tarts
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 45 min
Yield: 24 servings
Ingredients: 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed; 1 egg, beaten; 1 package (3 1/2 ounces) instant vanilla pudding and pie filling mix; 1 3/4 cups milk; 1/2 cup fresh blueberriesor raspberries or drained canned fruit; 2 tablespoons confectioners' sugar

5 2

Here's a refreshing and versatile dessert that works for any occasion. It's not only easy to make, but it allows you to highlight whatever fruit is in season.

prep time 20 minutes

total time 1 hr 45 minutes

serves 24 pieces

Ingredients

cost per recipe: $7.22

1
package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1
egg, beaten
1
package (3 1/2 ounces) instant vanilla pudding and pie filling mix
1 3/4
cups milk
1/2
cup fresh blueberriesor raspberries or drained canned fruit
2
tablespoons confectioners' sugar

view nutrition info

How to Make It

Heat the oven to 375°F. Lightly grease 24 (2 1/2-inch) muffin-pan cups. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 9x12-inch rectangle. Cut into 12 (3-inch) squares. Repeat with the remaining pastry sheet, making 24 in all. Press the pastry squares into the muffin-pan cups. Brush with the egg. Bake for 10 minutes or until the pastries are golden brown. Remove the pastry cups from the pan and let cool completely on wire racks. Mix the pudding mix and milk in a medium bowl according to the package directions. Cover and refrigerate for 15 minutes. Spoon about 1 tablespoon pudding mixture into each pastry cup. Top with the fruit. Sprinkle with the confectioners’ sugar.

Step 1

Heat the oven to 375°F. Lightly grease 24 (2 1/2-inch) muffin-pan cups.

Step 2

Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 9x12-inch rectangle. Cut into 12 (3-inch) squares. Repeat with the remaining pastry sheet, making 24 in all. Press the pastry squares into the muffin-pan cups. Brush with the egg.

Step 3

Bake for 10 minutes or until the pastries are golden brown. Remove the pastry cups from the pan and let cool completely on wire racks.

Step 4

Mix the pudding mix and milk in a medium bowl according to the package directions. Cover and refrigerate for 15 minutes.

Step 5

Spoon about 1 tablespoon pudding mixture into each pastry cup. Top with the fruit. Sprinkle with the confectioners’ sugar.

Recipe Tips

To make 12 larger pastries: Substitute 2 packages (10 ounces each) Pepperidge Farm® Puff Pastry Shells for the pastry sheets. Prepare the pastry shells according to the package directions. Spoon about 2 tablespoons pudding mixture into each pastry shell. Top with the fruit. Sprinkle with the confectioners' sugar.

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Made With

(17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

Ratings & Reviews

(2)

evil

July 1, 2011

Vanilla Fruit Tarts

I've made these twice now. The first time I followed the recipe to a tee. My husband really liked them, but I wanted it a little sweeter. The secnd time instead of using flour to roll out the dough, I used sugar. I also sprinkled sugar in each little cup instead of using the egg wash. I filled them with pudding and topped them with strawberries. These were so AWESOME!

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nmastruserio

September 23, 2010

Vanilla Fruit Tarts

I made these tarts for a church dinner, and they were such a hit! I used blueberries and sliced strawberries on mine, and everyone talked about how cute and delicious they were!

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