Ingredients
- 3 tablespoons reduced-fat butter
- 1/3 cup sugar
- 3/4 cup all-purpose flour
- 1/4 cup finely chopped pecans, toasted
- FILLING:
- 1/3 cup sugar
- 1/4 cup all-purpose flour
- 2-1/4 cups fat-free milk
- 1 egg yolk, beaten
- 1/4 teaspoon almond extract
- 1 jar (12 ounces) seedless raspberry spreadable fruit
- 1-1/2 cups fresh raspberries
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Reviews
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Apr 2, 2013
Light and delicious spring dessert! I didn't have a tart pan so I made mine in a shallow pie dish. Everyone loved the nutty crust and raspberry finish. I may decrease the almond extract next time but overall a very nice dessert especially when garnished with fresh raspberries.
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Jul 8, 2010
Perfect dessert for after a family barbecue.My husband,three daughters, and I loved it.
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Jul 8, 2010
My crust did not cover the pan like I would have liked it to. My pudding was slightly rubbery, but everyone loved it otherwise. The taste was great.
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Jul 1, 2010
Time consuming plus scant for family.
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Jul 1, 2010
My husband absolutely loves raspberries. I've tried several different recipes, but no hurrahs! This one really is a keeper, really light and delicious.
My Review