Ingredients:
1 (15 ounce) pie crusts, softened as directed on pkg
1/4 cup slivered almonds
1 tablespoon granulated sugar
1 cup creme fraiche or 1 cup sour cream
1 (4 ounce) containers ready-made prepared vanilla pudding
ground almonds, sprinkling
2/3 cup fresh raspberries
2/3 cup fresh blueberries
2/3 cup fresh blackberries
1 teaspoon powdered sugar
Directions:
Heat oven to 450 F.
Make pie crust as directed on box for One-Crust baked shell using 9″pie plate.
DO NOT PRICK CRUST.
In a food processor bowl with metal blade, place almonds and sugar; process with on/off pulses until finely ground.
Sprinkle almond mixture over pie crust; gently press inches.
Bake 9-11 minutes or until golden brown.
If crust puffs in center, flatten gently with back of wooden spoon.
Cool 20 minutes.
Meanwhile in medium bowl, stir together creme fraiche or sour cream and vanilla pudding.
Add sprinkling of ground almonds.
Top with berries.
Refrigerate 2 hours or until serving time.
Just before serving, sprinkle tart with powdered sugar.
Store covered in refrigerator.
Servings: 8
Time preparation: 10 min.
Time total: 160 min.