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.
Recipe, Family Circle