FRUIT TART WITH PILLSBURY PIE CRUST RECIPES

Steps:

• 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.

Steps:

• Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch tart pan with removable bottom. Trim edge if necessary. Bake 9 to 11 minutes or until light golden brown. Cool 10 minutes.
• Meanwhile, in large bowl with electric mixer, beat cream cheese on medium speed until smooth. On low speed, beat in powdered sugar until creamy. Beat in melted white chocolate until well blended. Stir in lime peel.
• Spread filling in cooled baked shell. Arrange peach slices over filling.
• In 1-quart saucepan, melt orange marmalade over low heat, stirring occasionally. Brush over peaches to glaze. Arrange raspberries over peaches. Refrigerate at least 1 hour before serving. If desired, garnish top with additional grated lime peel. Store in refrigerator.