Print
Ingredients
- Crust
2 1/2 cups (11 ounces) all-purpose flour
1 teaspoon salt (none if using salted butter)
1 teaspoon baking powder
3/4 cup (1 1/2 sticks) butter
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
- Filling
12 fluid ounces (360 ml) cold heavy cream
8 fluid ounces (240 ml) cold milk (any % milkfat is fine)
3.4 ounce (96 g) package instant vanilla, lemon, or cheesecake flavor pudding
- Fruit Topping and Glaze
4-5 cups combination of fresh seasonal fruit and berries. Slice the larger fruit and berries
2 tablespoons seedless strawberry, currant or raspberry preserves
1-2 teaspoons water, at room temperature
Directions
- Crust
- Preheat the oven to 350º F.
- In a small bowl, mix the flour, salt (if using), and baking powder together.
- In a large bowl, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Stop the mixer 2 times to scrape the bowl down. If using a stand mixer, use the paddle attachment.
- Add the egg and vanilla to the butter/sugar mixture. Mix in on low until the egg is somewhat incorporated, about 30 seconds. Stop the mixer to scrap down the bowl. Raise speed to medium and mix until well incorporated and fluffy, about 2 minutes. Stop the mixer 2 times to scrape the bowl down.
- Add the flour mixture. Mix it in on medium low until it starts to form lumps.
- Pat the dough evenly into a 12″ round pizza pan or a 10″ tart pan. Press the dough up the sides of the pan. If you use the tart pan, you will have some left over dough. Prick the dough all over with a fork to let out the steam. Trim the edges of the pan. Bake for 15-18 minutes, until the sides just start to turn golden. Cool completely on a cooling rack.
- Filling
- Beat the cream until nearly firm peaks form, about 1 minute in a stand mixer.
- In a separate bowl, whisk the pudding and milk together until completely blended, about 2 minutes.
- Add the pudding/milk mixture to the whipped cream, and continue to beat until thick and well-blended.
- Move to the refrigerator for at least 5 minutes to allow the pudding to set.
- Assembly
- Spread the filling on the cooked crust.
- Arrange the fruit as desired on top of the filling.
- To prepare the glaze, microwave the preserves until liquid, about 30 seconds. Add the water and mix well. Brush the glaze over the top of the fruit. If using raspberry preserves, be careful to not get any on the crust or filling.