Vanilla Fruit Tarts
(from myoung’s recipe box)
Prep time: 20 minutes
Cook time: 10 minutes
Serves 24 people
Categories: Dessert
Ingredients
- 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
Directions
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- Heat the oven to 375°F. Lightly grease 24 (2 1/2-inch) muffin-pan cups.
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- Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 9×12-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.
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- 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.
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- Mix the pudding mix and milk in a medium bowl according to the package directions. Cover and refrigerate for 15 minutes.
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- Spoon about 1 tablespoon pudding mixture into each pastry cup. Top with the fruit. Sprinkle with the confectioners’ sugar.