Fruit Gold Tart
Instructions:
- 1 cup crushed graham crackers
- 2 tablespoons margarine,melted
- 2 large packages instant vanilla pudding
- 2-2 1/2 cups milk
- 1/4 cup thinly sliced dried apricots
- 2 I.M. RIPE plums, sliced
- 2 I.M. RIPE nectarines, sliced
- 2 I.M. RIPE peaches, sliced
- 3 tablespoons all-fruit jam, melted
- Preheat oven to 375 F.
- Mix crumbs with margarine; press into the bottom and slightly up the sides of a 9-inch tart pan with a removable bottom. Bake for 6 minutes, or until crisp. Remove from the oven and let cool.
- In a medium bowl, combine pudding mix with milk, whisking vigorously to blend. Pour into the tart pan.
- Sprinkle dried apricots over filling. Arrange sliced fruit on top. Brush fruit with jam to glaze. Chill until ready to serve (best within 4 hours).
- To serve, gently slip off pan sides. This tart base is delicate, so after cutting, gently slide each wedge onto a dessert plate using a wide metal spatula.
- Makes 6 servings.