Fruit Tart Fruit Pizza Recipe Allrecipes

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Ingredients

• 1/2 recipe Pate Sucree for Plum Tart
• All-purpose flour, for do business surface
• 1/2 cup heavy lotion
• 1 teaspoon sugar
• Pastry Cream for Fruit Tarts
• 1/4 cup red currant jelly, seedless raspberry jam, quince jelly, or apricot jam
• 4 cups mixed berries, if possible blueberries, blackberries, and raspberries

Directions

1. 1. On a lightly floured do business surface, roll out dough to a 12-inch round, about 1/4-inch thick. With a dry tart brush, sweep off excess flour; be the right size (for) dough into a 9-inch round fluted pie pan with a removable bottom, pressing into edges. Using a sharp paring knife, trim dough blush with pan. Chill pie shell until firm, about 30 minutes.

2. 2. Preheat oven to 375 degrees. Prick bottom of dough the whole amount over with a fork. Line with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges are just beginning to turn golden, about 40 minutes. Remove parchment paper and weights; continue baking until deep golden the whole amount over, 10 to 15 minutes. Cool pie shell completely on cable rack.

3. 3. Meanwhile, spot heavy lotion and sugar in the bowl of an electric mixer fitted with the whisk attachment; beat until soft peaks form. Working in batches, gently fold whipped lotion into tart cream; put aside.

4. 4. Place jelly or jam in a small saucepan over medium-low heat, stirring, until melted and smooth. Set finish to one side to cold slightly.

5. 5. Spoon tart lotion mixture into cooled pie shell and spread evenly with an offset spatula. Top with berries; brush berries with glaze. Tart is best served the day it is made.

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This article is posted on tag , the date 12-10-2019, quoted from  Searcing https://www.marthastewart.com/316058/fruit-tart

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