Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/4
cup slivered almonds
1
tablespoon granulated sugar
1
container (7 oz) crème fraîche
1
container (4 oz) refrigerated vanilla pudding
2/3
cup fresh raspberries
2/3
cup fresh blueberries
2/3
cup fresh blackberries
1
teaspoon powdered sugar
Preparation
Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. DO NOT PRICK CRUST.
In food processor bowl with metal blade, place almonds and granulated sugar; process with on/off pulses until finely ground. Sprinkle almond mixture over pie crust; gently press in. Bake 9 to 11 minutes or until light golden brown. If crust puffs in center, flatten gently with back of wooden spoon. Cool 20 minutes.
Meanwhile, in medium bowl, stir together crème fraîche and vanilla pudding. Spread pudding mixture in cooled baked shell. Top with berries. Refrigerate 2 hours or until serving time.
Just before serving, sprinkle tart with powdered sugar. Store covered in refrigerator.
