Instructions: Our easy variation of a classic French fruit tart uses an almond-flavored pastry cream filling topped with strawberries, blueberries and grapes.

Look for almond paste in the baking section of large supermarkets.

FOOD PROCESSOR DIRECTIONS: Heat oven to 450 degrees F. Prepare pie crust according to package directions for ONE-CRUST BAKED SHELL using 9 or 10-inch tart pan with removable bottom. (Refrigerate remaining crust for a later use.) Place crust in pan; press in bottom and up sides of pan. Trim edges if
necessary. Prick crust with fork. Bake at 450 degrees F. for 9 to 11 minutes or until lightly browned; cool completely.

In food processor bowl with metal blade or blender container, combine all filling ingredients; process until smooth. Spread evenly in cooled baked shell.* Top with fruit; brush with jelly. Refrigerate 1 to 2 hours before serving. Store in refrigerator.

TIP:
* At this point, tart can be covered with plastic wrap and refrigerated overnight. Top with fruit and jelly up to 6 hours before serving.

Amount

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