12 ounces Sweet Tart Dough, fully baked 9-inch tart shell
1 pint Pastry Cream (Crème Pâtissière)
3 pints Fresh berries
such as strawberries, blackberries, blueberries or raspberries
Tart Glaze (Apricot) as needed
Yield: 1 Tart
1. Fill the cool tart shell with Pastry Cream.
2. Arrange the berries over the Pastry Cream in an even layer. Be sure to place the berries so that the Pastry Cream is covered.
3. Heat the apricot glaze and brush over the fruit to form a smooth coating.
Yield: 1 Tart
1 pint Pastry Cream (Crème Pâtissière)
3 pints Fresh berries
such as strawberries, blackberries, blueberries or raspberries
Tart Glaze (Apricot) as needed
Yield: 1 Tart
1. Fill the cool tart shell with Pastry Cream.
2. Arrange the berries over the Pastry Cream in an even layer. Be sure to place the berries so that the Pastry Cream is covered.
3. Heat the apricot glaze and brush over the fruit to form a smooth coating.
Yield: 1 Tart
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