Try this Free Form Fruit Tart Pt 2 recipe, or contribute your own.Suggest a better description
cool for 5 minutes, then gently brush on fruit. If you strain the glaze carefully, you may also use a small spay bottle to apply it. If tart is mostly red fruit, use currant jelly and strawberry or raspberry preserves. Toasted Sliced Almonds: Edge the crust with these. Toast almonds at 350 degrees on a jelly roll pan, stirring often. Cool and sprinkle on fruit at edge of tart. Dust almonds lightly with confectioners sugar. Pistachios: Bring pistachios to a boil in a large pan of water. Drain and rub in a towel to loosen skins. Separate pistachios from skins. Dry blanched pistachios 5 minutes at 325 degrees, being careful they do not color. Chop coarsely and sprinkle on fruit at edge of crust. DO NOT dust with confectioners sugar. Confectioners Sugar: If fruit is not glazed, dust heavily with confectioners sugar immediately before serving. Recipe by: Cooking Live Show #CL8935 Posted to MC-Recipe Digest V1 #721 by "Angele and Jon Freeman"
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|Serving Size: 1 Serving (0g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
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|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
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|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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