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Berries And Peach Pudding Tart
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5 from 7 votes

Berries And Peach Pudding Tart

Berries And Peach Pudding Tart
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: pudding tart
Servings: 8
Author: Lyubomira from CookingLSL

Ingredients

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

Instructions

  • 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.

To assemble:

  • 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

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