1/4 lb. butter, softened
1/2 c. sugar
1 egg yolk
1 tbsp. orange juice
1 tsp. vanilla extract
1 tbsp. grated orange peel
1 3/4 c. all-purpose flour
3 to 4 c. fruits

Such as sliced bananas, well drained mandarin orange sections, whole or sliced strawberries, fresh or well drained canned, diced pineapple, seedless grapes, and fresh or frozen blueberries.

ORANGE GLAZE:

1/2 c. sugar
1 tbsp. plus 1 1/2 tsp. cornstarch
Dash of salt
1 c. orange juice
2 tsp. grated orange peel
1 tbsp. orange flavored liqueur

Preheat oven to 350 degrees. In a medium bowl, beat butter until fluffy. Do not use a food processor. Gradually mix in sugar, beating until light. Add egg yolk, orange juice, vanilla, and orange peel. Mix in flour. Press dough into 2 or 3 inch tartlet molds. Bake 15 to 20 minutes or until lightly browned. Cool in molds 10 minutes. Insert tip of knife between edge or crust and mold and invert crusts, one at a time, into your hand. Cool completely on racks. May be frozen.

Prepare Orange Glaze: Set aside. Fill tartlet shells with desired fruit, 1 type of fruit per tartlet. Carefully spoon cooled orange glaze over top, covering fruit completely. May be refrigerated up to 8 hours. Makes 24 tartlets.

Orange Glaze: Mix sugar, cornstarch, and salt in a small saucepan. Gradually stir in orange juice until smooth. Heat to boiling, stirring constantly. Boil and stir 2 minutes. Add orange peel. Cover and cool. Stir in orange liqueur.