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Fresh Fruit Tart with Buttery Graham Cracker Crust


These recipes have been adapted from those found in the 1996 edition of Better Homes and Gardens New CookBook.

servings:Serves 8
prep time:
15 minutes
cook time:
15 minutes
total time:
45 minutes
other time:
cooling time 4 hours


  • 1/3 cup butter
  • 1/4 cup water
  • 1 1/4 cups finely crushed graham crackers
  • 3 tablespoons Apricot Jam
  • 1/2 cup sugar
  • 2 tbsp corn starch
  • 1 3/4 cups milk
  • 2 beaten egg yolks
  • 1/2 tsp vanilla
  • 2 cups of fresh sliced fruit


  • 1

    Assemble the tart pan.

  • 2

    In a microwave safe bowl, melt the butter, then stir in the sugar. Add the crushed graham cracker crumbs and mix well.

  • 3

    Spread the crumb mixture evenly into the pie pan. Press onto the bottom and sides to form a firm and even crust.

  • 4

    Bake at 375 degrees F for 4-5 minutes until lightly browned. Remove from oven and cool.

  • 5

    In a medium sauce pan combine the sugar and cornstarch. Gradually stir in the milk.

  • 6

    Cook and stir over medium heat untill thick and bubbly, about 2 minutes. Remove from heat.

  • 7

    Stir in about 1 cup of the hot cooked mixture into the beaten egg yolks.

  • 8

    Pour the egg mixture back into the rest of the hot filling mixture in the saucepan. Bring this mixture to a gentle boil for 2 minutes.

  • 9

    Remove from heat and stir in the vanilla.

  • 10

    Transfer the filling to a bowl, cover and refrigerate for 4 hours.

  • 11

    With a basting brush, gently apply a thin layer of apricot jam to the pie crust bottom and sides and let dry about 5 minutes. This will prevent the crust from becoming soggy.

  • 12

    Pour and evenly spread the cooled filling into the pie crust.

  • 13

    Arrange fresh fruit on top of the filling.

  • 14

    Keep refrigerated before and after serving.


Special items: Tart pan silicone basting brush



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