Christmas Recipes
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
- Heat oven to 400 degrees F.
- Mix flour, butter, powdered sugar and salt with hands until crumbly.
- Press firmly and evenly in bottom of an ungreased 11 inch tart pan with removable bottom or 12 inch pizza pan.
- Bake for 8 to 10 minutes or until light brown; cool.
- Remove side from tart pan if necessary.
- 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.
- Arrange strawberries on pudding mixture.
- Heat marmalade and liqueur over low heat until melted.
- Cool slightly; spoon over strawberries.
- 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