Luscious Berry Lemon Tart

Try this berry lemon tart recipe from Pillsbury.

PillsburyRecipe by Pillsbury

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25 minutes

55 minutes

10 servings



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Nutrition Info

  • 1 Serving
  • 220
  • 7g
    (Saturated Fat 3g)
  • 50mg
  • 130mg
  • 37g
    (Dietary Fiber 1g, Sugars 23g)
  • 1g
  • Percent Daily Value*
  • 0%
  • 25%
  • 0%
  • 2%
  • Exchanges
  • 1 1/2
  • 2
  • 2 1/2
  • 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

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We don't have any special tips or techniques for this recipe.

Ingredients

  • 1  box Pillsbury® refrigerated pie crust, softened as directed on package
  • 1  tablespoon sugar
  • 1  (2.9-oz.) pkg. lemon pudding and pie filling mix (not instant)
  • 1/2  cup sugar
  • 2 1/4  cups water
  • 2  egg yolks
  • 2  cups sliced fresh strawberries
  • 3/4  cup fresh blueberries
  • 3  tablespoons red currant jelly
  • 1  teaspoon orange-flavored liqueur or orange juice
  • Fresh mint leaves, if desired

Directions

  1. 1Heat oven to 450°F. Remove crust from pouch. Unfold crust; peel off plastic sheets. Sprinkle crust with 1 tablespoon sugar. Place crust, sugar side up, in 10-inch tart pan with removable bottom. Press in bottom and up sides of pan. Trim edges if necessary. Generously prick crust with fork. Bake at 450°F. for 9 to 11 minutes or until light golden brown. Cool.
  2. 2Meanwhile, in medium saucepan, combine pudding mix, 1/2 cup sugar, 1/4 cup of the water and egg yolks; blend well. Stir in remaining 2 cups water. Cook over medium heat until mixture comes to a boil, stirring constantly. Cool 5 minutes, stirring twice. Pour into cooled baked crust. Refrigerate 30 minutes or until set.
  3. 3Just before serving, remove sides of pan; place tart on serving plate. Arrange strawberries and blueberries over lemon filling.
  4. 4In small saucepan, heat jelly and liqueur; cool slightly. Drizzle over fruit. Garnish with mint leaves. Store in refrigerator.

Categories: Course, Desserts

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