Berries and Peach Pudding Tart

For the puff pastry:
Let puff pastry sit at room temperature for 30 minutes. Preheat oven to 400ºF (204ºC). Line baking sheet with parchment paper.

Dust flour on working surface and roll dough if necessary so it is ⅛ 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.

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

For the fruit mixture:
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.

To assemble:
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.

Recipe from Bam’s Kitchen.