SCRUMPTIOUS FRUIT TART
I have been making this recipe for years, I normally make the custard from scratch and the crust from scratch. This is the quick recipe version. You can find my sugar cookie recipe and custard recipe on JAP if you'd like to make everything from scratch. It's a fav among my family and friends. I made it this past Easter and every slice was eaten. Call it a Fruit Tart or Call it a Fruit Pizza, either way it's delicious! You can add any fruit you like but I thought it would be cool to make it an array of a rainbow!
Provided by Annamaria Settanni McDonald @ArtByASM
Categories Cakes
Number Of Ingredients 13
Steps:
- Preheat oven to 350'F, Make your sugar cookie mixture, roll into a ball.
- Pat Cookie Dough into a circle leaving about a 1/4 inch edge for cookie dough to spread while baking on a pizza pan or tart pan.
- Bake cookie at 350'F for about 10-12 minutes until cookie begins to be golden brown around edges and cooked in the middle.
- Make your custard while cookie cools. Let your custard cool until ready to spread onto cookie. If using instant pudding, mix large box of instant Jell-O Vanilla Pudding with 2 1/4 cups of milk. (See link below for my custard recipe link)
- Slice fruits. You can slice any fruits you'd like. Set aside. Spread Custard/Pudding around baked cookie leaving a 1/4 inch edge without custard.
- Arrange fruit starting from the outside in. Slightly layering them on the edges of each slice. Use small fruits like Blueberries to fill in empty spots where custard is exposed.
- NOTE: This is a great way to impress guests or take to a get together. You can make everything from scratch or do the semi homemade version. Either way it will be one very awesome dessert! This is a very versatile dessert and can be experimented using different fillings and fruits as well as toppings.
- NOTE: If using a tart pan, place a layer of parchment on top of cookie dough and fill with beans or rice to keep shape of tart, let it cool in this way as well. This will help the dough from falling and not loosing the crinkle shape of the tart.
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