Peach Mango Raspberry Tart

I had been envisioning this summer tart for quite some time. I think I made the note on my phone way back in January to create this treat over the warm, summer months.

It’s refreshing, it’s sweet, it’s tart, and it’s just darn wonderful: 

Peach Mango Raspberry Tart.

 
Peach Mango Raspberry Tart 

Crust:
2 oz. Freeze-dried raspberries, processed into a fine powder
8 Tbs. cold butter, cut into 1″ cubes
1 1/2 cups all-purpose flour
1 egg
1 Tbs. vinegar
2-3 Tbs. ice water

 

Preheat the oven to 425 degrees.

Combine the dried fruit, butter, flour, egg, and vinegar in the food processor. Pulse until crumbly. Slowly drizzle in enough water while pulsing to create somewhat of a set crumb.

Transfer the crumbs as a mount into a parchment-lined tart pan. Press the crust down and into the sides of the pan until mostly even. Fill with pie weights and bake for about 20-25 minutes, until fragrant. Set aside to cool thoroughly.

 

Filling:
1 pkg. instant vanilla pudding
1 cup heavy cream
1 cup cold water
1 cup Peach Mango Preserves
1 fresh peach, thinly sliced
fresh raspberries

 

Beat together the vanilla pudding, cream, and water until fairly stiff. 

 

Add the preserves and beat again until well combined. Refrigerate for several hours.

 

Pour the cooled filling into the cooled crust and decorate with fresh fruit!