Giant Strawberry Tart

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  • Makes: 10 servings
  • Prep: 30 mins
  • Bake: 15 mins 425°F
  • Cool: 10 mins

Giant Strawberry Tart

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Directions

  1. For the pastry, in a medium bowl stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat with remaining cold water, using 1 tablespoon at a time, until all dough is moistened. Form dough into a ball.
  2. 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 degree F oven about 15 minutes or until golden brown. Cool.
  3. 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 for 1 hour until firm.
  4. Up to 1 hour before serving, arrange halves 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. Makes 10 servings.
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Nutrition Facts (Giant Strawberry Tart)

  • Per serving:
  • 382 kcal ,
  • 23 g fat
  • (9 g sat. fat ,
  • 53 mg chol. ,
  • 252 mg sodium ,
  • 38 g carb. ,
  • 1 g fiber ,
  • 6 g pro.
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