PECAN TART SHELL:

1 1/4 c. flour
1/2 c. soft butter
1/4 c. finely chopped pecans
3 tbsp. sugar

Combine all ingredients and pat firmly into a 9 1/2-inch fluted metal tart pan with removable sides (or use pie pan). Bake at 400 degrees 15-18 minutes. Let cool before filling.

FILLING:

1 c. milk
1/2 c. sour cream
1/2 c. fresh whipped cream
1 (3 3/4 oz.) pkg. instant vanilla pudding mix

Combine all ingredients and beat until thick and smooth. Pour into pecan tart shell and chill.

TOPPING:

Prepare thin crescents or slices of fresh fruit in season and arrange in circle with seedless green grapes and blueberries over chilled, filled tart shell. Use cantaloupe, peach, banana, strawberries, etc.