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Name: Tropical Fruit Coconut Explosion Tart
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 4 Or more cups Cutup assorted; 1/2 Recipe Crumbly Tart Pastry; 1/4 c Guava or apricot jam; melted; 1 1/2 c Coconut Pastry Cream; see *; Fruit

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INGREDIENTS

4 Or more cups Cutup assorted
1/2 Recipe Crumbly Tart Pastry
1/4 c Guava or apricot jam; melted
1 1/2 c Coconut Pastry Cream; see *
Fruit

Servings

INSTRUCTIONS

* Note 1: See the "Crumbly Sweet Pastry (Pate Sablee) With Almonds" and "Coconut Pastry Cream" recipes which are included in this collection. * Note 2: Ideally a combination of papaya, mango, pineapple, starfruit, banana, kiwi, oranges, sliced or chunked according to their natures. Preheat oven to 350 degrees. On slightly-floured board, roll out dough to a circle 1/8-inch thick. Roll out from center, lifting dough, turning it, and occasionally flipping to prevent sticking. Flour board as necessary. Fold dough in half and lift, centering over a 10-inch tart pan with removable bottom. Place dough in pan and unfold, and gently press it evenly into bottom and sides of pan. Create a lip at top by pressing dough between flutes of pan with your fingers as you pinch dough off at the edge. Then, for an even crust, roll a rolling pin across the top. Fill tart pan with parchment paper and then with dried beans, rice, or pie weights. Bake 10 minutes until partially set, remove parchment and weights, and return to oven for another 10 to 15 minutes until golden brown. Remove from oven and let cool on a rack. When tart shell is cool, fill it with pastry cream, using an offset spatula to smooth cream evenly in the pan. Working from the outside in, construct concentric circles of fruit in a cheerful design on top of the cream. Lightly brush top of fruit with jam glaze. Serve as soon as possible, ideally within 6 hours. This recipe yields 8 to 10 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6296 broadcast 11-11 1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-17-1996 Recipe by: Susan Feniger and Mary Sue Milliken

NOTES

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Tropical Fruit Coconut Explosion Tart

4 Or more cups Cutup assorted
1/2 Recipe Crumbly Tart Pastry
1/4 c Guava or apricot jam; melted
1 1/2 c Coconut Pastry Cream; see *
 Fruit

* Note 1: See the "Crumbly Sweet Pastry (Pate Sablee) With Almonds" and  "Coconut Pastry Cream" recipes which are included in this collection.    * Note 2: Ideally a combination of papaya, mango, pineapple, starfruit,  banana, kiwi, oranges, sliced or chunked according to their natures.    Preheat oven to 350 degrees. On slightly-floured board, roll out dough to a  circle 1/8-inch thick. Roll out from center, lifting dough, turning it, and  occasionally flipping to prevent sticking. Flour board as necessary. Fold  dough in half and lift, centering over a 10-inch tart pan with removable  bottom. Place dough in pan and unfold, and gently press it evenly into  bottom and sides of pan. Create a lip at top by pressing dough between  flutes of pan with your fingers as you pinch dough off at the edge. Then,  for an even crust, roll a rolling pin across the top. Fill tart pan with  parchment paper and then with dried beans, rice, or pie weights. Bake 10  minutes until partially set, remove parchment and weights, and return to  oven for another 10 to 15 minutes until golden brown. Remove from oven and  let cool on a rack. When tart shell is cool, fill it with pastry cream,  using an offset spatula to smooth cream evenly in the pan. Working from the  outside in, construct concentric circles of fruit in a cheerful design on  top of the cream. Lightly brush top of fruit with jam glaze. Serve as soon  as possible, ideally within 6 hours. This recipe yields 8 to 10 servings.    Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken  From the TV FOOD NETWORK - (Show # TH-6296 broadcast 11-11 1996) Downloaded  from their Web-Site - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com    11-17-1996    Recipe by: Susan Feniger and Mary Sue Milliken

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Nutrition

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Serving Size: 1 Serving (31g)
Recipe Makes: 8 servings

Calories: 31
Calories from Fat: 1 (3%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.9mg		0 %
Potassium 40.9mg		1 %
Total Carbohydrate 7.6g		2 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 7g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 31

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