1 Video | Photo: 10 Minute Fruit Tart Recipe
Ingredients
- 1 box vanilla or lemon flavor instant pudding mix
- 1 orange, zested
- 1/2 cup seedless raspberry or blackberry preserves
- 1 prepared graham cracker crust, found on baking aisle
- 1/2 pint raspberries
- 1/2 pint blackberries or blueberries, your preference
- 6 large strawberries, sliced
- 2 tablespoons chopped fresh mint, optional
Directions
Make pudding according to package directions and let stand 5 minutes. Stir orange zest into the pudding. Spread a thin layer of preserves across the bottom of graham cracker crust. Top with pudding. Arrange fruit on pudding, then sprinkle pie with mint, if desired.
Per serving: Calories: 311;Total Fat: 8 grams; Saturated Fat: 1.5 grams; Protein: 2 grams; Total carbohydrates: 59 grams; Sugar: 44 grams; Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 351 milligrams
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By Marielyr
on July 04, 2012
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I was looking for a quick dessert recipe to make to take to a 4th of July BBQ and found it here. This is a fantastically quick recipe. It literally takes about 10 minutes to make after beautifully arranging the fruit on top (Hence the name. I added a tsp of vanilla to the pudding to make it taste more home made, didn't have an orange so left out the zest and it was still Fabulous! Please don't give this recipe a bad review as one is to read/follow the packaging which states for a pie to add 1 3/4 cups of milk rather than the 2 cups.The packaging furthermore states that it must be refrigerated at least an hour to set. Which is why Rachael didn't bother to state anything further as in the ingredients it only states 1 box of instant pudding. This is a 5 star recipe because it's quick to make and even quicker to eat. Delicious!!!! There was nothing left of it at the BBQ.
By iluvmydog
on June 22, 2012
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Rachael Ray has a bad habit of leaving 'the little things' out of her recipes. Don't get me wrong. This is a good recipe - simple. However, you have to REFRIGERATE the pudding once it's in the pie shell for 3-4 hours FIRST, so the pudding can set. THEN put the fruit on and serve. Therefore, it's NOT a 10 minute fruit tart. If you don't refrigerate it, it will be a mess that will fall apart. I've made this twice - once with sugar free gelatin and preserves (diabetic hubby and once without (too bad for him! They both came out fine since they were refrigerated. 3 stars for leaving that VERY important step out of the recipe.
By melsey62_11381268
Snellville, GA
on July 20, 2011
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I changed this receipe just a little. I used Kebbler mini graham pie cruts to make multiples of this receipt. It went over big at work. In fact it beat out two other chocolate desserts I made. Next time I will try it with the lemon pudding and also try a sugar free pudding mix. Oh and no issues with the mini pie crusts falling apart and I too like another reviewer did not add orange zest. I just did not have any oranges.
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