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| |
| Large Tart Shell |
1 |
| Fresh Strawberries |
16 ounce basket - rinsed |
| Fresh Kiwi |
5 medium - Peeled and sliced |
| Canned Peach Halves |
Large can, drained |
| Fresh Raspberries |
8 ounce basket |
| Vanilla Pastry
Cream |
8 ounces |
| Apricot Glaze |
6 ounces |
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| Prepare, crimp and bake a shell that will fit a
large serving dish. Cool and place on your serving dish. |
| Using a spatula spread pastry cream up to the crimped
edge of the shell. |
| Arrange the prepared: strawberries, kiwis and peaches
in a domino fashion around the tart. Preserve the roundness. Fill
the center with raspberries (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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