Vanilla Fruit Tarts Recipe
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Here's a refreshing and versatile dessert that works for any occasion. It's not only easy to make, but it allows you to highlight whatever fruit is in season.
Ingredients
- 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets , thawed
- 1 egg , beaten
- 1 pkg. (3 1/2 ounces) vanilla instant pudding and pie filling mix
- 1 3/4 cups milk
- 1/2 cup cut-up fresh fruit or drained canned fruit
- Confectioners' sugar
- Heat the oven to 375 degrees F. Lightly grease 24 (2 1/2-inch) muffin-pan cups.
- Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 9x12-inch rectangle. Cut into 12 (3-inch) squares. Repeat with the remaining pastry sheet, making 24 in all. Press the pastry squares into the muffin-pan cups. Brush with the egg.
- Bake for 10 minutes or until the pastries are golden brown. Remove the pastry cups from the pan and let cool completely on wire racks.
- Mix the pudding mix and milk in a medium bowl according to the package directions. Cover and refrigerate for 15 minutes.
- Spoon about 1 tablespoon pudding mixture into each pastry cup. Top with the fruit. Sprinkle with the confectioners' sugar.
- To make 12 larger pastries: Substitute 2 packages (10 ounces each) Pepperidge Farm® Puff Pastry Shells for the pastry sheets. Prepare the pastry shells according to the package directions. Spoon about 2 tablespoons pudding mixture into each pastry shell. Top with the fruit. Sprinkle with the confectioners' sugar.
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