Patriotic Berry Tart

Patriotic Berry Tart
Servings: 9 Prep 15 mins Bake 350°F 15 mins


  • 20 pecan shortbread cookies, crushed (about 1-3/4 cups)
  • 2 tablespoons butter, melted
  • 1 (3.4 ounces) instant lemon pudding and pie filling
  • 1 cup milk
  • 2 (half pint each) fresh raspberries
  • 2 (half pint each) blueberries
  • 2 tablespoons confectioners sugar

Make It

1. Heat oven to 350 degrees F. Combine cookie crumbs, butter and 2 tablespoons water in a medium-size bowl. Toss with a fork to moisten. Press onto bottom and up sides of a 9-inch-square tart pan.

2. Bake crust at 350 degrees F for 15 minutes, until fragrant and edges begin to brown. Cool in pan on a wire rack.

While the crust cools, prepare the filling:

3. In a medium-size bowl, whisk together instant lemon pudding and milk until smooth. Refrigerate until crust is cool.

4. Spread lemon pudding on crust. Place 6 berries in a star-shaped pattern on filling, using one berry as center and five as star points. Repeat for 4 stars total. Liberally coat with confectioners sugar. Line edge of crust with remaining raspberries; fill in with blueberries. Slice into squares and serve. Makes 9 servings.