Lemony Fruit Tart

Lemony Fruit Tart
 
 1 Sheet frozen puff pastry; 1/4-ounce package)
 1 pk Instant lemon pudding and follow package directions , 4 serving size
 1 pint Fresh strawberries; sliced
 
 Preheat the oven to 400ºF. On a lightly floured surface, roll out the puff pastry to a 10" by 15" rectangle. With a sharp knife, cut a 1-inch-wide strip from each of the 2 long sides. Brush the edges of the 2 strips lightly with water and place each strip on top of the edge it was cut from, forming a rim. Do the same for the short sides, forming a rim around the whole pastry.

Instructions:

With a fork, pierce the pastry all over, except for the rim. Place on a rimmed baking sheet and bake for 15 to 18 minutes, or until golden. Remove from the oven and allow to cool; if the center has puffed, push it down with the back of a fork, leaving the rim intact. Spoon the pudding into the cooled pastry shell and top with the sliced strawberries. Cover and chill for at least 2 hours before serving. Note: No strawberries? Any type of fresh berries, kiwi, orange slices, grapes, or even canned fruit such as mandarin oranges can be used.

Air date: January 7, 1999. Converted by MC_Buster. Converted by MM_Buster v2.0l.