The Fruit Tart experiment

So, it all started with a fruit pizza recipe that I saw online which I thought had the potential to be an awesome fruit tart recipe. So, I tweaked it here and there and now it's an AWESOME fruit tart recipe. It's easy, fast, not too sweet nor too heavy and  really, you don't need a tart pan, but you can use one if you want to (I didn't though). It's super easy and I have pictures that my roommate took of each of my "variations".

Prep time: 1 hr. Chill time: 2 hrs.
Ingredients: (the amounts of fruit and the kinds of fruit you buy will depend on what kind of design you plan on doing. So there's lots of room for improvisation here.)
- 1 pre-made 10-inch graham cracker crust (or you can make one yourself if you want to use your own pan, just use melted butter and crush your own graham crackers), or you can use pre-made mini graham cracker crusts (I'd get about 24 or so of those cause this recipe's filling makes quite a bit).
- 2-3 kiwis
- 1 box of strawberries (8oz)
- 1 can of sliced peaches (15oz or smaller)
- 1 can of mandarin oranges (15oz)
- 1 box of blackberries - 12oz (I love the flavor these give to the tart!)
Filling:
- 1 pkg (3.4oz) of vanilla pudding mix
-  1 container of cool whip (8oz)
- 1 can of crushed pineapple (20oz)
Glaze:
- 1/2 c. of white sugar
- 1 pinch of salt
- 1 T. cornstarch
- 1/2 c. orange juice
- 2 T. lemon juice
- 1/4 c. water
- 1/2 t. orange zest (optional)

1. (Leave about 1/2 of the pineapple juice in the can) combine crushed pineapple with pudding mix in a medium sized bowl. Stir.
2. Gently fold in about 3/4 of the container of cool whip (about 6oz)
3. Put mixture onto crust leaving about 1/2 in. of crust on the sides (so you can put the fruit on there. But for the small crusts, you don't have to leave room. Just fill the crust to almost the very top and put the fruit on top).
4. You can then put the pie/tart into the frig while you prepare the fruit.
5. Peel and slice the kiwis. Drain the peaches and mandarin oranges. Cut the tops off of the strawberries and slice them in half. Wash the blackberries.
6. Start layering on the fruit! (see pics for ideas)
7. Top with glaze
8. You're done! Chill for 2 (or more) hrs.

Glaze prep: Btw, this glaze is pret-ty amazing. It totally takes this fruit tart to the next level.
1) In saucepan, combine sugar, salt, corn starch, OJ, lemon juice and water
2) Cook and stir over medium heat
3) Bring to a boil and cook for 1-2min until thickened
4) remove from heat and add orange zest (optional). Spoon over fruit.

Variations:
- If you prefer sweeter and slightly heavier filling: use 4oz of cream cheese, 6oz. container of cool whip, 3.5 oz of marshmallow fluff.
- For an easier glaze just melt preserves in a saucepan
- for tartlets, use the puff pastry tartlets and follow the box directions to bake and then fill with filling and top with fruit.
- oh and you can use bananas (sliced and dip them in lemon juice so they don't get brown), raspberries, etc.

Enjoy! :)

My first experiment:

 My second experiment and what is now the final recipe

Mini tarts from the second time around