Fruity Tart recipe

1 servings

1 (9 inch) pie crust, baked

1 (4.6 ounce) package non-instant vanilla pudding mix

3 cups milk

1/2 cup fresh strawberries, sliced

1/2 cup fresh blueberries

1 cup fresh peaches, pitted and sliced

1/2 cup fresh raspberries

1 cup kiwi, sliced

1/4 cup any flavor fruit jam

Combine pudding mix and milk in a medium saucepan.

Cook according to package directions.

Pour pudding into pastry shell and refrigerate until cool and firm.

Arrange fruit on top of pudding layer.

Place jam in a small saucepan over low heat, stirring occasionally until runny.

Using a pastry brush, coat fruit with jam.

Now hide in the closet and eat the whole thing yourself.