Berries And Peach Pudding Tart
Berries And Peach Pudding Tart – fresh blueberries, raspberries and peaches stacked in three layers with delicious vanilla pudding and crispy, freshly baked puff pastry, topped with powdered sugar.
I’m so excited about today’s post! Not only that this tart tastes amazing and only takes 30 minutes to make, but I’m participating in a Fun Blog Hop!
The idea for the blog hop came from a Facebook group I’m a member of, (Food Bloggers Central, which my friend Nagi from Recipe Tin Eats started).
Each blogger participating needs to cook, photograph and post a recipe from a nominated blogger and another blogger does the same with one of your recipes. This gives us a great opportunity to get to know each other, our blogs and recipes. And if you know me – I’m always in for making new friends, testing new recipes and of course having fun!
I am cooking a recipe from Bam’s Kitchen . When I first looked at Bobbi’s blog I saw so many simple and delicious recipes I wanted to try!
I was also impressed with her seafood dishes. But after seeing this puff pastry pudding tart I decided to try and make it. Well, when I went to her blog the other day for the recipe I also saw an awesome post for Mushroom Chicken with Brandy Sauce, which I also made and will post pretty soon. Go check her blog out, I really liked so many recipes!
Back on the berries and peach pudding tart – it is extremely delicious and so easy to make!
Even your kids can prepare it – you just have to bake the puff pastry for them ! This tart is great for a party, your guests will be impressed.
I know it isn’t berry season yet, but you can definitely make it with other fresh fruit of your choice. Bobbi had also made her pudding from scratch, but I had a pack of vanilla pudding in my pantry and thought I can take a shortcut. It worked out perfectly! I also used a whole 1 pound pack of Pepperidge Farm off pastry, which contains 2 pastry sheets. I divided each in 3 so I was able to make 2 smaller tarts, about 4 servings each.
As much as I enjoy cooking from scratch, I’m always excited, when I can make a delicious dessert with thawed puff pastry and instant pudding.
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Berries And Peach Pudding Tart
For the puff pastry:
- one — (1 pound/ 500 grams ) pack thawed puff pastry (cut in 3 or 6 equal parts) I used Pepperidge farms
- 1-2 tbsp flour for rolling
- 1 egg - beaten
- 1 tsp sugar
- 1/2 tsp cinnamon
For the vanilla pudding:
- one 3.4 oz pack vanilla pudding
- 1 3/4 cup cold milk
- 2 cups fresh blueberries
- 1/2 tbsp sugar
- 2 peaches — , peeled and sliced
- 1 tbsp lemon juice
- 2 cups fresh raspberries
- 2 tsp powdered sugar for dusting
- Let puff pastry sit at room temperature for 30 minutes. Preheat oven to 400 F (204 C). Line baking sheet with parchment paper.
- Flour working surface and roll dough if necessary, so it is 1/8 inch thick. Depending on the size or amount of tarts you are planning to make, cut doing into 3 or 6 equal size rectangles. Pepperidge Farms dough comes 2 sheets in a pack, each one folded into 3 equal size rectangles, so one pack if perfect for 2 tarts. Brush dough with beaten egg and sprinkle with sugar and cinnamon. Bake for 15-20 minutes until golden. Let it cool completely on a wire rack.
- Make the pudding - in a medium bowl, whisk together instant pudding mix and milk. Set a side or refrigerate if not using right away.
- In a bowl combine blueberries with 1/2 tsp sugar. (This is an optional step, no need if your blueberries are pretty sweet).
- In a different bowl place peaches and add lemon juice to prevent from browning.
- Set one piece of baked puff pastry on a plate. Spread a few heaping spoons of pudding. Add a layer of blueberries. Top with another layer of baked puff pastry. Add a few more spoons of vanilla pudding and spread. Layer sliced peaches. Top with the last layer of puff pastry. Spread more pudding on top and then top with a layer of raspberries. Dust with some powdered sugar on top. Refrigerate for at least 2 hours.
Nutrition InformationCalories: 100, Fat: 2g, Saturated Fat: 1g, Cholesterol: 25mg, Sodium: 31mg, Potassium: 223mg, Carbohydrates: 17g, Fiber: 3g, Sugar: 12g, Protein: 3g, Vitamin A: 5.4%, Vitamin C: 17.8%, Calcium: 7.7%, Iron: 3%
Here is a peak of the recipe I was trying to recreate !