Easy fruit tarts on Weekend Diner
1 Package of Puff Pastry
1 Egg, beaten
1 Box/Mix of Instant Pudding/Pie Filling- Vanilla or any flavor you prefer.
½ - 1 Cup of Fresh Fruit of your desire cut up- Strawberries, Blueberries, Kiwi, and Raspberries.
Supplies: Muffin pan cups (2 ½ in), rolling pin
Heat the oven to 375°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 pudding and milk as directed on package. Cover and put in the fridge for about 15 minutes.
Spoon about a tablespoon of pudding into the pastry shells. Top with your fruit and sprinkle with confectioner’s sugar.
Copyright © 2013, WDBJ7-TV