Berries And Peach Pudding Tart
Berries And Peach Pudding Tart
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Dessert
Cuisine: American
Keyword: pudding tart
Servings: 8
Author: Lyubomira from CookingLSL
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
Fruit mixture:
- 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.
Calories: 100kcal | Carbohydrates: 17g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 25mg | Sodium: 31mg | Potassium: 223mg | Fiber: 3g | Sugar: 12g | Vitamin A: 270IU | Vitamin C: 14.7mg | Calcium: 77mg | Iron: 0.5mg