Berries And Peach Pudding Tart

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   For the puff pastry:

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   Let puff pastry sit at room temperature for 30 minutes. Preheat oven to 400u00b0F (204u00b0C). Line baking sheet with parchment paper.

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   Dust flour on working surface and roll dough if necessary so it is 1/8 inch thick. Depending on 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 is 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.

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   For the pudding:

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   In a medium bowl, whisk together instant pudding mix and milk. Set aside or refrigerate if not using right away.

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   For the fruit mixture:

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   In a bowl, combine blueberries with sugar. (This is an optional step that you can omit if your blueberries are pretty sweet.) In a different bowl, place peaches and lemon juice to prevent from browning.

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   To assemble:

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   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 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.

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    Recipe from Bam's Kitchen.

* Per serving · 4 servings · Values may vary.