Fresh Fruit Tart Recipe

The easy, ready-made tart shell version here is great for anyone who needs a break from cooking from scratch.

16 frozen tart shells (from your grocer), thawed and baked*
3 cups vanilla pudding
3 cups assorted fruit
2 cups strawberry or raspberry gelatin, slightly thickened but not set
Whipped cream, optional

Hint:
Think about adding a sprig of mint or pecan half to your fruit tart arrangement.

Spoon pudding into the bottom third of the tart shells.

Decoratively arrange the fruit on top, slicing as necessary.

Pour gelatin over the fruit in each shell and chill.

Top with whipped cream, if desired, before serving.

Makes 16 tarts.

*Try using mini tart shells, if you like. As long as they're not too small they'll work well for traditionally small tea-party fare.


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