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Vanilla Fruit Tarts

Vanilla Fruit Tarts
 
Vanilla Fruit Tarts
This healthy recipe comes from NDSU Extension Service.

Ingredients

  • 1 (17.3-ounce)package Pepperidge Far Puff Pastry Sheets, thawed
  • 1 egg, beaten
  • 1 (3 ½ -ounce) package vanilla instant pudding and pie filling mix
  • 1 ¾ c. milk
  • ½ c. cut-up fresh fruit or drained canned fruit
  • Confectioners’ sugar

Directions

  • Heat the oven to 375 F. Lightly grease 24 (2 ½-inch) muffin-pan cups.
  • Unfold one pastry sheet on a lightly floured surface. Roll the pastry sheet into a 9- by 12-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 Tbsp. pudding mixture into each pastry cup. Top with the fruit. Sprinkle with the confectioners’ sugar.

Makes 24 servings.

Per Serving: about 110 calories, 6 grams (g) of fat, 12 g carbohydrate, 0 g fiber, and 170 mg sodium.

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