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Patriotic Berry Tart

Having a 4th July celebration, why not serve your family and friends with this delightful fruit tart dessert.

Prep:  15 minutes       Bake:  at 350F for 15 minutes     Makes 9 servings

20 pecan shortbread cookies, crushed (about 1 3/4 cups)

2 tablespoons butter, melted

1  package (3.4 ounces) instant lemon pudding and pie filling

1 cup milk

2 packages (half pint each) fresh raspberries

2 packages (half pint each) fresh blueberries

2 tablespoons confectioners’ sugar

Heat oven to 350F.  combine crumbs, butter and 2 tablespoons water in a medium-size bowl.  Toss with a fork to moisten.  Press onto bottom and up sides of a 9 inch square tart pan.

Bake crust at 350F for 15 minutes, until fragrant and edges begin to brown.  Cool in pan on a wire rack.

While the crust cools, prepare the filling in a medium-size-bowl, whisk together instant lemon pudding and milk until smooth.  Refrigerate until crust is cool.

Spread lemon pudding on crust.  Place 6 berries in a star-shaped pattern on filling.  Using one berry as center and five as star points.  Repeat for 4 “stars” total.  Liberally coat with confectioners’ fill in with blueberries.  Slice into squares and serve.

Enjoy !

Recipe, Family Circle