Orange-Glazed Strawberry Tart

A tender, no-roll crust provides the base for a creamy vanilla filling and layers of fresh fruit.

Makes 12 servings

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 package (4-serving size) vanilla instant pudding and pie filling mix
2 pints (4 cups) strawberries
1/3 cup orange marmalade
2 tablespoons orange-flavored liqueur or Water

1. Heat oven to 400 degrees F.

2. Mix flour, butter, powdered sugar and salt with hands until crumbly. Press firmly and evenly in bottom of ungreased 11-inch tart pan with removable bottom or 12-inch pizza pan.

3. Bake 8 to 10 minutes or until light brown; cool. Remove side from tart pan if necessary.

4. 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.

Nutrition Information: 1 Serving: Calories 290 (Calories from Fat 145 ); Total Fat 16 g (Saturated Fat 5 g); Cholesterol 15 mg; Sodium 320 mg; Total Carbohydrate 35 g (Dietary Fiber 2 g); Protein 3 g

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.

Did You Know...
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.”

Purchasing
To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.

Substitution
Use what you like! Try other fresh fruits, such as sliced bananas, kiwifruit, peaches and oranges, instead of the strawberries.

Success
To ensure recipe success, do not use self-rising flour in this recipe.

Recipe and photograph provided courtesy of Betty Crocker 2007/TM General Mills All Rights Reserved