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Fruit Tart

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© 2010 Helana Brigman
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There comes a time as a cook when you just know how to make things.  Nobody has to tell you the dish’s contents, you don’t have to consult a recipe book, and the dish comes out clearly delicious without much trying.  This fruit tart is one of those recipes.

Perhaps my Fruit Tart recipe comes from two years of pining at the bakery section of La Madeleine, the country French Cafe that’s popping up all over America.  La Madeleine has these insanely tasty fruit tarts that are refreshing and light: tons of fruit loaded in a pastry shell and sitting on top of a cup or two of custard, or pudding.  YUM.

If you were to buy the actual pie-size fruit tart from La Madeleine, you’d spend around $15-20.  Making this dish at home (which looks exactly the same and tastes pretty amazing), you’ll spend under $10.

Make this dish for a summer dinner–it’s a perfect light, and pretty dessert–or just for yourself…for dinner.

Fruit Tart
Like many recipes, two components of this fruit tart can be adjusted to your preference: the flavor of the pudding, or the fruit being used.  I always go for a French Vanilla Pudding, and a combination of blueberries, blackberries, and strawberries, but chocolate pudding, or other fruits (i.e., kiwi) work great here too.

* 1 large pie crust, frozen, or pre-made with the All-Butter Pie Crust Recipe
* 1 regular size pudding instant mix box
* 3 cups milk (for pudding mix; NOTE: milk contents may vary depending on the instructions listed on the back of the pudding mix box.  My recipe calls for 3 cups milk for 1 box, but yours may call for a little more or less)
* 2-3 cups mixed berries/fruit

1.) Begin by using a pre-made pie crust and baking it in the oven until done.  Remove from oven and allow to cool.

2.) Prepare the pudding mix.  Measure out your milk.

3.) Add to dry instant pudding mix in Kitchenaid (or similar stand-alone mixer).

4.) Mix on medium for 3-5 minutes, or until pudding starts to form/set.

5.) Refrigerate pudding for 30 minutes.  Then, pour pudding mix into pie shell.  Smooth to level pudding distribution.

6.) Prepare the mixed berries by washing all of them.  Add your first berries.  For me, these were the blackberries.

7.) Add your blueberries.

8.) Remove the tops of the strawberries.

9.) Quarter your strawberries.

10.) Add the strawberries to the pie.

11.) Refrigerate until time to eat.  Serve with dessert wine.  Makes 6-8 servings.

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One Comment

  1. Diane Waknine
    Posted October 4, 2010 at 12:41 pm | #

    This looks amazing and sounds easy to make. So I’m going to make it for a dinner party on Friday night! Thank you, Diane

One Trackback

  1. By Clearly Delicious » All Butter Pie Crust on July 7, 2010 at 7:48 am

    […] and Onion Quiche recipe, but have had enormous success using it for an all American Apple Pie, or Fruit Tart. See former recipes for an example of how to use this easy, flaky, clearly delicious […]

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