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Prepare, crimp, dock (prick) and bake a shell. Cool
and place on a 10" cardboard cake circle. |
Using a spatula spread pastry cream up to the crimped
edge of the shell. |
Arrange the prepared strawberries in a domino fashion
around the tart. Preserve the roundness. Fill the center with a round
berry and others leaning against it (set upright) |
Heat glaze (but not too hot) and brush onto entire
tart evenly. A second coat may help hold fruit in place to ensure
better cutting. |
Cover and chill until served. Shell should soften
so it can be cut. Cut with a long blade in a downward stroke. |
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