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Nutrition Facts
Serving Size 107 g
(Approx. 10 Servings)
Amount Per Serving
Calories 200 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 210 mg 9%
Total Carbohydrate 26 g 9%
Dietary Fiber 2 g 9%
Sugars 9 g
Protein 4 g
Vitamin A 0% Iron 20%
Vitamin C 15% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Easy Fresh Berry Tart
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
10  People


Recipe makes 10 Servings

9 4/5 Oz Texas Pie Company Original Pie Dough Puck
1/4 cup(s) all-purpose flour, more or less as needed for rolling out dough
1/4 cup(s) Vela Farms Texas Sweet Tea Jelly
3/4 cup(s) blackberries, cut in half the long way
3/4 cup(s) strawberries, stemmed and cut in half the long way
1/2 cup(s) blueberries
14 Oz can of BelChef Devon Custard
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Thaw pie puck according to package instructions.
On a floured surface roll out pie dough to an even thickness of about 1/4 inch and just slightly larger than the base of a 10 inch tart pan or spring form pan.
Push outer edges of dough up wall of pan to form a 3/4 inch rim around outside. Use a fork to poke several holes in base of crust. Refrigerate formed crust for 10 minutes while oven is heating.
Preheat oven to 350˚F.
Cook chilled pie crust for 18 to 20 minutes, or until lightly golden brown. Remove from oven and allow crust to cool.
Melt jelly in a small microwaveable dish for 30 to 45 seconds, just to liquify. Toss gently over prepared berries.
Spread custard in an even layer on cooled crust. Top with berries. keep chilled until ready to serve.
Chef's Note: Use fresh, seasonal fruit in this tart. Beautiful with peaches, kiwi, plums - whatever is in season.


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