Giant Strawberry Tart
|Pastry||1 (1 Recipe)|
|Dessert mix||2 9⁄10 Ounce (1 Custard Flavored Package)|
|Milk||1 3⁄4 Cup (28 tbs)|
|Cream cheese||8 Ounce, cubed (1 Package)|
|Strawberries||2 Cup (32 tbs), halved|
|Peach/1 small pitted and thinly sliced nectarine||1 Small, peeled, pitted, and thinly sliced|
|Blueberries/1 small thinly sliced banana||1⁄4 Cup (4 tbs), thinly sliced|
|Apple jelly||1⁄3 Cup (5.33 tbs)|
1 On a lightly floured surface, roll Pastry to a 14-inch circle; carefully fit into a 12-inch pizza pan. Fold under and flute edge; prick pastry with fork. Bake in a 425° oven about 15 minutes or until golden brown. Cool.
2 In a medium saucepan combine custard mix and milk. Cook and stir over medium heat until mixture comes to a full boil (mixture will be thin). Remove from heat. Stir in cream cheese and vanilla, whisking until smooth with a wire whisk. Cool 10 minutes, stirring once or twice. (Mixture thickens as it cools.) Spread in baked pastry. Cover and refrigerate until firm.
3 Up to 1 hour before serving, arrange halved strawberries around edge, sliced peach or nectarine in a spoke pattern in the middle, and blueberries or banana slices in the center. In a small saucepan combine jelly and the water; heat and stir over medium heat just until melted. Brush over fruit. Refrigerate for up to 1 hour.