|I Love Pies and Tarts|
|by Nancy Kershner|
I Love Pies and Tarts is a definitive guide to creating luscious, modern, one-dish desserts, and a few entrees, in the time-honored traditions of ...
Tip: Try tart glaze for more results.
Results 1 - 10 of 24 for fruit tart glaze
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line petite muffin ... for 10·15 minutes; cool. Top with your favorite kind of fruit glaze. Strawberry, blueberry, pineapple are a few possible choices.
FOR CRUST: Mix ... into 11 inch tart pan. Trim and ... of tart. Spoon glaze over fruit. Refrigerate at ... can be prepared 2 hours ahead before serving.
CRUST: Mix together ... 325 degrees. Cool. FRUIT: Arrange sliced ... strawberries and kiwi, peaches and raspberries, pineapple rings with mandarins in hole, etc.
1 package Duncan ... minutes, brush over fruit with a pastry ... and portion servings. Glaze all fruit well to prevent discoloring of fruit while storing.
In a mixing ... ungreased 11 in. tart pan or 12 ... Cool. Brush over fruit. Chill for ... before serving. Store in refrigerator. Yields 12 to 16 servings.
This is a ... sides of 11-inch tart pan with a ... saucepan, mix all glaze ingredients over low ... orange marmalade.) Arrange fruits in a circular ... or at room temperature.
Combine cream cheese, ... thinly slice kiwi fruit. Place on ... melt. Cool the glaze slightly, stirring occasionally. ... until ready to serve. Serves 6-8.
1. Allow both ... large bowl, combine fruit and strawberry glaze. Refrigerate until ... into each cooled crust; top with whipped topping. Makes 10 tarts.
Spray pizza pan ... 30 minutes. Arrange fruit on pie. Prepare glaze and cook until thickened. Cool completely and pour over pie. Chill until completely set.
Beat until smooth. ... When cool add fruit and glaze. Cherries, peaches, ... syrup if needed. Apricot glaze - use apricot preserve. Boil, add dab of water.
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