Free form fruit tart pt 2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| See part 1 | ||
Directions
cool for 5 minutes, then gently brush on fruit. If you strain the glaze carefully, you may also use a small spay bottle to apply it. If tart is mostly red fruit, use currant jelly and strawberry or raspberry preserves.
Toasted Sliced Almonds: Edge the crust with these. Toast almonds at 350 degrees on a jelly roll pan, stirring often. Cool and sprinkle on fruit at edge of tart. Dust almonds lightly with confectioners' sugar.
Pistachios: Bring pistachios to a boil in a large pan of water. Drain and rub in a towel to loosen skins. Separate pistachios from skins. Dry blanched pistachios 5 minutes at 325 degrees, being careful they do not color. Chop coarsely and sprinkle on fruit at edge of crust. DO NOT dust with confectioners' sugar.
Confectioners' Sugar: If fruit is not glazed, dust heavily with confectioners' sugar immediately before serving.
Recipe by: Cooking Live Show #CL8935 Posted to MC-Recipe Digest V1 #721 by "Angele and Jon Freeman" <jfreeman@...> on Aug 4, 1997
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