Vanilla Fruit Tarts

Campbell's Vanilla Fruit Tarts Recipe

Here's a refreshing and versatile dessert that works for any occasion.  It's not only easy to make, but it allows you to highlight whatever fruit is in season.

At a glance

Prep

20 min.

Total

1 hr. 45 min.

Serves

24

Thaw: 40 min.

Bake: 10 min.

Chill: 15 min.

Cool: 20 min.

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1 egg, beaten
1 package (3 1/2 ounces) vanilla instant pudding and pie filling mix
1 3/4 cups milk
1/2 cup cut-up fresh fruit or drained canned fruit
Confectioners' sugar

How to Make It

  • 1

    Heat the oven to 375°F.  Lightly grease 24 (2 1/2-inch) muffin-pan cups.

  • 2

    Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 9x12-inch rectangle.  Cut into 12 (3-inch) squares.  Repeat with the remaining pastry sheet, making 24 in all.  Press the pastry squares into the muffin-pan cups. Brush with the egg.

  • 3

    Bake for 10 minutes or until the pastries are golden brown.  Remove the pastry cups from the pan and let cool completely on wire racks.

  • 4

    Mix the pudding mix and milk in a medium bowl according to the package directions.  Cover and refrigerate for 15 minutes.

  • 5

    Spoon about 1 tablespoon pudding mixture into each pastry cup.  Top with the fruit.  Sprinkle with the confectioners’ sugar.

Full Screen View

Easy Substitutions

  • To make 12 larger pastries: Substitute 2 packages (10 ounces each) Pepperidge Farm® Puff Pastry Shells for the pastry sheets. Prepare the pastry shells according to the package directions.  Spoon about 2 tablespoons pudding mixture into each pastry shell.  Top with the fruit. Sprinkle with the confectioners' sugar.
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#26083

Your Recently Viewed Recipes