Luscious Berry Lemon Tart

I’m always looking for simple, but different desserts.  This Luscious Berry Lemon Tart dessert appears to be very easy.  I haven’t made it yet…but before the summer is over…I’ll make it.

Luscious Berry Lemon Tart Recipe

Luscious Berry Lemon Tart

1 refrigerated pie crust (from 15 oz. package)

1 Tbsp. sugar

1 (2.9 oz.) package lemon pudding and pie mix (not instant)

½ cup sugar

2 ¼ cups water

2 egg yolks

2 cups sliced fresh strawberries

¾ fresh blueberries

3 Tbsp. red currant jelly

1 Tbsp. orange-flavored liqueur or orange juice

Fresh mint leaves, if desired

Preheat oven to 450F.  Microwave pie crust pouch on DEFROST for 20 to 40 seconds, or let stand at room temperature for 15 minutes.  Remove crust from pouch.  Unfold crust; peel plastic sheets.  Sprinkle crust with 1 tablespoon sugar.  Place crust, sugar side up, in 10 inch tart pan with removable bottom.  Press in bottom and up sides of pan.  Trim edges if necessary.  Generously prick crust with fork.  Bake at 450F. for 9 to 11 minutes or until light golden brown.  Cool .

Meanwhile, in medium saucepan, combine pudding mix, ½ cup sugar, ¼ cup of water and egg yolks; blend well.  Stir in remaining 2 cups water.  Cook over medium heat until mixture comes to a boil, stirring constantly.  Cool 5 minutes, stirring twice.  Pour into cooled baked crust.  Refrigerate 30 minutes or until set.

Just before serving, remove sides of pan; plate tart on serving plate.  Arrange strawberries and blueberries over lemon filling.

In small saucepan, heat jelly and liqueur; cool slightly.  Drizzle over fruit.  Garnish with mint leaves, if desired.  Store in refrigerator.

(Recipe for Luscious Berry Lemon Tart was in Pillsbury Fast And Healthy Cookbook, 1998)

Hope you enjoyed making the Luscious Berry Lemon Tart recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!