Fruit Tart

Pretty simple so far, right? After your pastry has thawed out a little, spray cookie sheet before you start building.

Trim off almost an inch all around. Just cut yourself off enough to build sides of tart up. I usually cut all the way around twice.

Using your cut off scraps place them around on the edges of your tart, building it up. Pinch sides to keep walls together. It will look like a little box (flat box).

Take a fork and poke holes all over pastry and sides, so it doesn’t puff too much. Bake at 400F for about 12-15 minutes until golden.

While the pastry is cooling down, make your pudding according to directions on box (I used pie directions on side of box), set in fridge for later use. You can use any flavor. The variations are endless.

Chop up all your fruit in same sizes. Line up your ingredients and start building!

Spoon in your pudding to top of puff pastry and add your fruit. You can arrange it horizontally or vertically, whatever pleases your eye. I also brush the whole tart with a little melted apricot jam or honey to give it its shine.

Enjoy!