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.
-