Orange-Glazed Strawberry Tart

A tender, no-roll crust provides the base for a creamy vanilla filling and layers of fresh fruit.

Yield: 12 servings

Ingredients

• 1 1/2 cups Gold Medal all-purpose flour
• 3/4 cup butter or margarine
• 1/3 cup powdered sugar
• 1/4 teaspoon salt
• 1 cup sour cream
• 1 cup milk
• 1 (4 serving size) box vanilla instant pudding and pie filling mix
• 2 pints (4 cups) strawberries
• 1/3 cup orange marmalade
• 2 tablespoons orange-flavored liqueur or water

Instructions

1. Heat oven to 400 degrees F.
2. Mix flour, butter, powdered sugar and salt with hands until crumbly.
3. Press firmly and evenly in bottom of an ungreased 11 inch tart pan with removable bottom or 12 inch pizza pan.
4. Bake for 8 to 10 minutes or until light brown; cool.
5. Remove side from tart pan if necessary.
6. Mix sour cream, milk and pudding and pie filling (dry) with hand beater or electric mixer on low speed 1 to 2 minutes until blended; spread over crust.
7. Arrange strawberries on pudding mixture.
8. Heat marmalade and liqueur over low heat until melted.
9. Cool slightly; spoon over strawberries.
10. Immediately refrigerate any remaining dessert after serving.

Notes

Marmalade is a preserve containing pieces of fruit rind. The first marmalades were made from the fruit of the quince tree, which is how marmalade got its name; marmelada is Portuguese for "quince jam."

To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.

Use what you like! Try other fresh fruits, such as sliced bananas, kiwifruit, peaches and oranges, instead of the strawberries.

To ensure recipe success, do not use self-rising flour in this recipe.

Nutrition

Per serving: Calories 290 (Calories from Fat 145); Total Fat 16g (Saturated Fat 5g); Cholesterol 15mg; Sodium 320mg; Total Carbohydrate 35g (Dietary Fiber 2g); Protein 3g

Percent Daily Value*: Vitamin A 14%; Vitamin C 46%; Calcium 6%; Iron 4%

Exchanges: 1 Starch; 1 Fruit; 3 Fat

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens