Mixed Berry Tart

Remember when I asked you guys what I should do with my puff pastry dough? Well, I made a decision, and this is what it turned into...

Mixed Berry Tart

1 puff pastry sheet, thawed
6 oz. fresh blackberries
6 oz. fresh raspberries
1/2 c. fresh blueberries
1 pkg. Jell-O cook & serve vanilla pudding
1 c. milk
2/3 c. half and half
1/4 t. almond extract

Rinse the berries well, and drain them...


Unfold the puff pastry dough and place it on a baking sheet coated with non-stick cooking spray...

Flatten it out a little using a pastry roller or a rolling pin; then fold the edges over to create a border crust. Poke the center with a fork to try to keep it from puffing up too much in the center where you're going to want to add the custard filling.

Bake at 375 for 20 minutes or until golden brown. Allow to cool on rack.

Meanwhile, make the vanilla pudding according to the package instructions (although, I used some half and half, and made it thicker). You can leave out the almond extract if you don't like it; otherwise, stir it in while you're cooking the pudding.

Spread the still hot pudding onto the baked crust and pile the berries on top. Serve warm or cool. Refrigerate leftovers.