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Royal Fruit Tart

New.Wife's picture
Ingredients
  Piecrust mix 20 Ounce (1 Package)
  Sugar 2 Tablespoon
  Egg 1
  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)
  Vanilla 1 Teaspoon
  Canned sliced cling peaches 1 Pound (1 Can)
  Cornstarch 1 Tablespoon
  Lemon juice 1 Tablespoon
  Whole purple plums 1 3⁄4 Pound, canned, drained and pitted (1 Can, 1 Pound, 14 Ounces)
Directions

MAKING
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.

SERVING
8 Serve chilled.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Peach
Interest: 
Gourmet
Cook Time: 
30 Minutes
Servings: 
6

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