|by Maxine Clark|
Photographed step-by-step, this book features foolproof methods for making all the different types of pastry for sweet tarts and savoury tarts.
1 - 10 of 31 for fresh fruit tarts
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Preheat oven to ... brandy - add fresh fruit - poach for ... sugar sauce. Allow tart shell to cool ... arrange fruit - brush with reserve sugar sauce - MMM!!!
Combine beaten egg ... pudding. Spoon into tart shells; chill. Just before serving spoon sugared fresh strawberries, blueberries or peach halves over tarts. Makes 8 servings.
Any combination: Blueberries Raspberries Peaches TART SHELL: Mix flour ... Arrange choice of fruit over sour cream ... Refrigerate 30 minutes to set glaze.
CRUST: Mix together ... 325 degrees. Cool. FRUIT: Arrange sliced ... strawberries and kiwi, peaches and raspberries, pineapple rings with mandarins in hole, etc.
For crust, combine ... cheese mixture assorted fruit in artistic manner. ... hours. Wonderful crust and no one knows what it is! Delicious too, and healthy.
Combine all ingredients ... 1/2-inch fluted metal tart pan with removable ... or slices of fresh fruit in season and ... peach, banana, strawberries, etc.
In a large ... refrigerate. Top with fresh sliced fruits. Brush with ... tablespoons white corn syrup with 2 tablespoons butter for 3 minutes. Brush on fruits.
Heat oven to ... using 10 inch tart pan with removable ... serving, arrange desired fresh fruit on top of ... apple jelly, if desired. 10 to 12 servings.
Choose one of ... inch pie or tart pan. Bake on ... shell. Top with fresh fruit; arrange neatly ... over fresh fruit. Makes about 1/2 cup of glaze. Chill.
Line pan with ... until peaks form. Spread over lady fingers. Arrange fruit. Heat apple jelly over low heat, brush over fresh fruit. Refrigerate for 2 hours.
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