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Nutrition Facts
Serving Size 154 g
(Approx. 12 Servings)
Amount Per Serving
Calories 380 Calories From Fat 130
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 110 mg 5%
Total Carbohydrate 59 g 20%
Dietary Fiber 2 g 8%
Sugars 26 g
Protein 4 g
Vitamin A 4% Iron 10%
Vitamin C 4% Calcium 0%
*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.

Rustic Fruit Tart

Prep Time
30 minutes
Cook Time
35 minutes
Total Time
1 h 5 m
12  People


Recipe makes 12 Servings

2 1/2 cup(s) H-E-B Baker's Scoop All Purpose Flour
1/2 Tsp H-E-B Iodized Salt
3/4 cup(s) Hill Country Fare All Vegetable Shortening
1 Tbsp H-E-B Fat Free Sour Cream
1 Tbsp chilled water
1 non-stick cooking spray
28 Oz Lucky Leaf Cherry Pie Filling
15 Oz H-E-B Red Cherries, drained
1/4 cup(s) Mariani Cherries
1/4 cup(s) pecan halves, toasted
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In a large bowl, sift flour and salt.
Using an electric mixer on low speed, add shortening and mix for 1 minute until mixture looks like coarse meal.
Add sour cream to flour mixture and mix with your fingers.
Gradually, add chilled water and continue to mix with your fingers until the dough holds together.
Form dough into one flat ball, wrap in plastic wrap and chill for 30 minutes.
Heat oven to 425°F.
Spray a large baking sheet with non-stick cooking spray.
Roll dough ball into a 18-20 inch round on a lightly floured surface.
Place dough carefully onto prepared sheet pan.
Spread pie filling on one half of dough and arrange jarred and dried fruit on top. Sprinkle with nuts.
Fold over and pleat the edges of dough with fingers.
Mix 1 tablespoon water with egg yolk in a small bowl and brush top crust.
Bake on middle oven rack for 30-35 minutes or until crust is golden brown.
Cool before serving.



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