Recipe: End-of-Summer Fruit Tart
Description: Check out End of Summer Fruit Tart dessert recipes at WomansDay.com.
Ingredients: [{"text": "12 whole reduced-fat cinnamon-crisp graham crackers"}, {"text": "2 tbsp. sugar"}, {"text": "2 tbsp. stick butter"}, {"text": "1 package English custard pudding mix (such as Bird\u2019s; see Note)"}, {"text": "3 tbsp. sugar"}, {"text": "1 c. 1% lowfat milk"}, {"text": "1 tsp. grated lime peel"}, {"text": "2 tbsp. lime juice"}, {"text": "2 small red plums"}, {"text": "1 c. fresh blueberries"}, {"text": "1 small peach"}, {"text": "1/2 pt. raspberries"}, {"text": "2 tbsp. apricot preserves"}]
Instructions: Heat oven to 350°F. Lightly coat a 9-in. tart pan with removable sides with nonstick spray.
Make Crust: Process cookies and sugar in food processor until reduced to fine crumbs. Add butter; process until blended. Add 2 Tbsp water; pulse just until evenly moistened. Press over bottom and up sides of prepared pan. Bake 10 minutes or until lightly browned. Place on wire rack to cool.
Make Lime Custard Filling: Combine pudding mix and sugar in a medium saucepan. Stir in milk. Bring to a boil over medium heat, stirring constantly with a heat-resistant rubber spatula. Boil 30 seconds, remove from heat and stir in lime peel and juice until blended (white specks may appear; that's OK). Pour into cooled crust. Refrigerate 1 hour or until set.
Decorate Tart: Remove pan sides (put pan on a small, sturdy bowl; let sides fall down). Place tart on serving plate. Starting at edge of crust, arrange plums, slightly overlapping, around tart. Place a ring of blueberries next to plums, then a ring of overlapping peach wedges. Fill center with raspberries. Brush melted preserves over plums and peaches.
Different Takes: In place of 1 large tart, you can make individual tarts using 8 ready-to-fill single-serve graham cracker crusts. Divide the Filling among the crusts, refrigerate 1/2 hour, top with fruit and brush with the melted preserves.
