Fresh Fruit Tart

1. 1

   Have prepared one baked tart shell,see Note 1.

2. 2

   Mix your pudding, cover and chill while you whip the cream.

3. 3

   Fold about 1 cup of whipped cream into the pudding to lighten it then spread in your tart shell.

4. 4

   Place your fruits of choice in a single layer of concentric circles on top of the filling, make it pretty: ).

5. 5

   Melt 4-6 Tbls of jam with 1-2 Tbls.

6. 6

   of a complimentary liquor, cool slightly and drizzle over the fruit.

7. 7

   If you'd like serve, each slice with a dollop of fresh whipped cream.

8. 8

   Note 1: I like to use Recipe #272116, any other short bread or nut crust will do; avoid graham cracker crust as it won't compliment the flavors as well or be as sturdy as you want it to be.

9. 9

   Note 2: Use the small box for an 8 or 9-inch crust and the big one for a 10-12-inch crust, you might have some left over.

10. 10

    Note 3: Good jam choices raspberry, apple, peach or apricot jam, liqueur choices - chambord or framboise, kirsh, or fruit schnapps, like peach - use your culinary imagination.

11. 11

    Note 4- If your crust cracks you can melt down some semi-sweet or dark chocolate with a little shortening or butter and spread a thin layer on the bottom of the crust to prevent cream leaks, this is good even when it doesn't crack, especially with bananas strawberrie and raspberries.

* Per serving · 4 servings · Values may vary.