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.
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.Google+
Written by: Helana Brigman