Ingredients

The following ingredients have 8 Servings
  • one ((1 pound/ 500 grams ) pack thawed puff pastry (cut in 3 or 6 equal parts) I used Pepperidge farms)
  • 1-2 tbsp flour for rolling
  • 1 egg - beaten
  • 1 tsp sugar
  • 1/2 tsp cinnamon
  • one 3.4 oz pack vanilla pudding
  • 1 3/4 cup cold milk
  • 2 cups fresh blueberries
  • 1/2 tbsp sugar
  • 2 peaches (, peeled and sliced)
  • 1 tbsp lemon juice
  • 2 cups fresh raspberries
  • 2 tsp powdered sugar for dusting

Instruction

  • Let puff pastry sit at room temperature for 30 minutes. Preheat oven to 400 F (204 C). Line baking sheet with parchment paper.
  • Flour working surface and roll dough if necessary, so it is 1/8 inch thick. Depending on the size or amount of tarts you are planning to make, cut doing into 3 or 6 equal size rectangles. Pepperidge Farms dough comes 2 sheets in a pack, each one folded into 3 equal size rectangles, so one pack if perfect for 2 tarts. Brush dough with beaten egg and sprinkle with sugar and cinnamon. Bake for 15-20 minutes until golden. Let it cool completely on a wire rack.
  • Make the pudding - in a medium bowl, whisk together instant pudding mix and milk. Set a side or refrigerate if not using right away.
  • In a bowl combine blueberries with 1/2 tsp sugar. (This is an optional step, no need if your blueberries are pretty sweet).
  • In a different bowl place peaches and add lemon juice to prevent from browning.