• Crust:
• 2 packages Almond Accents® Butter Toffee sliced almonds, divided
• 1 1/2 cups flour
• 1/2 cup butter, room temperature
• 2 Tbsp. sugar
• 1 egg, lightly beaten
• 1/2 tsp. vanilla
•  
• Fruit and Filling:
• 1 package instant vanilla pudding and pie filling
• 1 cup sour cream
• 1 cup milk or half n’ half
• 4 - 5 cups sliced and whole fruits of choice (strawberries, raspberries, mandarin oranges, kiwi, blueberries and blackberries)
• 1/2 cup reserved Almond Accents® Butter Toffee sliced almonds
• 1/4 cup apricot preserves, melted

Crust:
Preheat the oven to 375 degrees. Set aside 1/2 cup Almond Accents. Finely chop remaining Almond Accents® and mix with remaining ingredients until soft dough forms. Press into the greased 9-inch tart pan cutting off any excess dough from the ridge of the pan. Bake crust 15 – 20 minutes or until golden brown. Cool completely.

Fruit and Filling:
With electric mixer, on medium speed, mix pudding mix, sour cream and milk 1 to 2 minutes or until thick; spread evenly over crust. Arrange fruit and reserved 1/2 cup Almond Accents® over filling; drizzle melted preserves over tart. Serve immediately or refrigerate until ready to serve.

Makes 6 to 8 servings.