Royal Fruit Tart
|Piecrust mix||20 Ounce (1 Package)|
|Vanilla flavor pudding mix||4 Ounce (1 Package)|
|Ground nutmeg||1⁄8 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Evaporated milk||5 Ounce (2/3 Cup Or 1 Can)|
|Canned sliced cling peaches||1 Pound (1 Can)|
|Lemon juice||1 Tablespoon|
|Whole purple plums||1 3⁄4 Pound, canned, drained and pitted (1 Can, 1 Pound, 14 Ounces)|
1 In a medium size bowl, combine piecrust mix, sugar and egg.Mix with a fork until well blended.
2 Press in the bottom and up side of a 9x1 1/2-inch layer-cake pan, making rim flush with edge of the pan. (Shell will be thick.) Prick well all over with a fork.
3 Bake in a hot oven at 400 degrees farenheit for 20 minutes, or until golden. Cool on a wire rack for 10 minutes; carefully invert onto second wire rack; lift off the pan. Turn the shell right side up and cool completely.
4 In a small saucepan, combine the pudding mix, nutmeg, milk and evaporated milk . Cook, following the label directions; stir in vanilla. Pour into a small bowl; cover and chill.
5 Drain and measure the syrup from peaches to make 3/4 cup.
6 In a small saucepan, stir a little syrup into cornstarch until smooth, then add the remaining. Cook, stirring constantly, until mixture thickens and boils for 3 minutes,stir in lemon juice. Remove from the heat, but keep warm.
7 Pour chilled pudding mixture into the cooled shell; arrange peach slices and whole plums on the top. Spoon warm glaze over. Chill for at least 2 hours.
8 Serve chilled.