Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84 exptools; site whuxl.UUCP Path: utzoo!watmath!clyde!cbosgd!ihnp4!houxm!whuxl!stu4 From: stu4@whuxl.UUCP (SMITH) Newsgroups: net.cooks Subject: Re: Fruit tarts, really that labor intensive? Message-ID: <754@whuxl.UUCP> Date: Wed, 30-Oct-85 08:47:55 EST Article-I.D.: whuxl.754 Posted: Wed Oct 30 08:47:55 1985 Date-Received: Sat, 2-Nov-85 01:31:15 EST References: <1115@decwrl.UUCP> Distribution: net Organization: AT&T Bell Laboratories, Whippany Lines: 18 > > I've never made a fruit tart. I have at home a copy of Pamela > SomebodyOrOther's Fruit Tart Cookbook, and these things sound > incredibly labor-intensive. Fruit tarts are incredibly easy to make. Just make your favorite pie crust dough, adding a bit of sugar and substitute 1 egg for some of the water. Line tart pans, muffin tins or small pie pans with rolled out dough and brush with beaten egg. Bake for a few minutes before filling with fruit and crust won't get soggy. The glaze is just as easy. Mix COLD fruit liquid (juice or whatever liquid you're using for the glaze) with a small amount of sugar, splash of lemon juice(optional) and 2 tsp. corn starch. Bring to a boil and cook til clear - a minute or two. There you have it. Fluting the edges of the dough before baking makes the tarts really attractive. -