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Source: America's Favorite Food Associations

California Gold Tart
Serve this tasty tart with a scoop of vanilla ice cream.
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Serves: 6
Prep Time: 10 minutes
Cook Time: 6 minutes
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1 cup graham crackers, crushed (about 60 crackers)
2 tablespoons margarine, melted
1 one-ounce package vanilla pudding mix, instant fat-free
1 1/2 cups 1% lowfat milk
1/2 cup thinly sliced dried apricots
2 fresh plums
2 fresh peaches
2 fresh nectarines
3 tablespoons melted all fruit no sugar peach jam




Preheat oven to 375 degrees. Mix 1 cup of crumbs with margarine; press into bottom and slightly up sides of removable-bottom 9-inch tart pan. Bake for 6 minutes or until crisp. Cool. Beat pudding mix with milk, whisking vigorously to blend. Turn filling into tart pan. Sprinkle dried apricots on top of filling. Slice fruit and arrange on tart. Brush jam over cut surfaces of fruit, to glaze. Chill until ready to serve (best within 4 hours). To serve, gently slip off pan sides. Cut wedges; slide each wedge onto dessert plate using wide metal pancake-turner style spatula.




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