https://foodland.iga.com/Recipes/Detail/7410/
Yield: 6 servings
| 1 | cup | (60) cinnamon graham cracker crumbs, crushed | |
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| 2 | Tablespoons | butter, melted | |
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| 1 | package | (.9 ounce) sugar free instant vanilla pudding | |
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| 1 1/4 | cups | milk | |
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| 1/4 | cup | thinly sliced dried apricots | |
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| 2 | fresh California plums | ||
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| 2 | fresh California nectarines | ||
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| 2 | fresh California peaches | ||
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| 3 | Tablespoons | all fruit, no sugar jam, melted | |
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Preheat oven to 350 degrees F
Mix cracker crumbs with melted butter and press into bottom and slightly up sides of removable-bottom 9- inch tart pan.
Bake for 6 minutes or until crisp; set aside to cool.
Beat pudding mix with milk whisking vigorously to blend. Turn filling into cooled tart pan.
Sprinkle dried apricots on top of filling.
Slice fruit and arrange on tart.
Brush jam over cut surfaces of fruit 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 wedges slide each wedge onto dessert plate using wide metal spatula.
Courtesy of California Treefruit Agreement
Please note that some ingredients and brands may not be available in every store.
https://foodland.iga.com/Recipes/Detail/7410/
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