Life Throws You Curve Balls, You Learn to hit them out of the Park!

Fruit Tart

Serving size: 1 slice, Total Servings: 16

2 cups all-purpose flour

2 tbsp. sugar

1/2 teaspoon salt

2/3 cup canola oil

2 cups plus 2 tablespoons fat-free (skim) milk, divided

1 package (4-serving size) sugar-free instant vanilla pudding mix

1 kiwi, peeled and sliced

1 can (15-1/4 ounces) sliced peaches, drained

1/2 pint fresh blueberries, washed

1 pint fresh strawberries, washed, hulled, and halved

 

Directions:

1 Preheat the oven to 400 degrees F. In a large bowl, combine the flour, sugar, and salt; mix well. In a small bowl, whisk together the oil and 2 tablespoons milk; pour into the flour mixture. Using a fork, mix until the dry ingredients are moistened.

2 Using your fingers, press the dough evenly over the bottom and edge of rimmed 12-inch pizza pan. With a fork, prick the dough all over, then bake for 10 to 12 minutes, or until golden. Remove from the oven and allow to cool.

3 In a medium bowl, whisk together the pudding mix and remaining 2 cups milk until thickened. Spread evenly over the cooled crust.

4 Arrange the fruit in a circular pattern over the pudding, beginning with the kiwi in the center, then continuing with the peaches and blueberries and ending with a border of strawberries. Chill for 1 to 2 hours before serving.

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