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Strawberry-Kiwi Tart
Prep 20min
Total1hr50min
Ingredients8
Servings8
Ingredients
Crust
1box Pillsbury™ refrigerated pie crust, softened as directed on box
1box (4-serving size) vanilla instant pudding and pie filling mix
2tablespoons orange marmalade
Topping
1cup halved fresh strawberries
2kiwifruit, peeled, thinly sliced
2tablespoons orange marmalade
Directions
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1
Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch tart pan with removable bottom or 9-inch glass pie plate. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
2
In medium bowl, mix filling ingredients with wire whisk until well blended. Pour into cooled baked shell. Arrange strawberries and kiwifruit on filling.
3
In small microwavable bowl, microwave marmalade uncovered on High 5 to 10 seconds or until melted. Brush over fruit. Refrigerate about 1 hour or until set before serving. Cover; refrigerate any remaining tart.
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You can use one 6-ounce container of Yoplait® Original 99% Fat Free French vanilla yogurt instead of the yogurt in the recipe, if you like.
Sometimes, pie crust bubbles up while it bakes. If bubbles form, press them down gently with the back of a wooden spoon. Continue baking until the crust is done.
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