Ingredients Jump to Instructions ↓

  1. 1/2 c Flour,all-purpose

  2. 2/3 c Butter or margarine,cold

  3. 1/2 c Water,cold

  4. 2 Eggs,separated

  5. 2 pk Vanilla pudding(3 3/8oz)

  6. 1/2 c Milk

  7. 1 c Whipping cream

  8. 1 ts Almond extract

  9. 1 cn Mandarin-orange sect.(11oz)

  10. 1 Kiwifruit,medium

  11. 5 Strawberries,large

  12. 1/4 lb Grapes,green,seedless

  13. 1 Chocolate square,unsweetened

  14. 1/2 oz Apple jelly

  15. 1 ts Water

Instructions Jump to Ingredients ↑

  1. Whip cream. Drain mandarin-orange sections. Peel and slice kiwifruit. Coarsely grate chocolate square. Prepare tart shells; Into medium-sized bowl, measure flour and butter or margarine. With fingertips, blend flour and butter until mixture resembles coarse crumbs. In cup, beat cold water with egg yolks. Add yolk mixture to flour mixture, stirring to mix well. Shape pastry into a ball.

  2. Preheat oven to 400′F. On well-floured surface, with floured rolling pin, roll pastry 1/8′-thick. With floured 4 1/4′ round cookie cutter, cut out 20 pastry circles, rerolling trimmings if necessary. Gently press each circle onto bottom and up side of fluted tart pan (or use twenty-four 2 1/2′ muffin-pan cups, and cut circles with a 3 1/2′ round cookie cutter). With fork, prick pastry in many places. Arrange tart pans in 2 jelly-roll pans for easy handling. Bake 20-25 minutes until pastry is lightly browned.

  3. In cup, beat egg whites until frothy. Quickly brush hot tart shells with beaten egg whites. Cool tart shells in pans on wire racks 10 minutes. With knife, gently loosen tart shells from sides of pans; remove from pans; cool completely on wire racks, about 20 mintes.

  4. When tarts shells are cool, prepare cream filling. Prepare 2 packages of instant pudding mix as label directs, but prepare both packages together and use only a total of only 2 1/2 cups milk. With rubber spatula, fold whipped cream and almond extract into pudding.

  5. Spoon filling into tart shells. Decorate some filled tart shells with mandarin-orange sections, some with kiwifruit, some with strawberries, some with grapes, and some with chocolate.

  6. Prepare glaze: In small saucepan over medium-low heat, heat apple jelly with water, stirring often, until jelly melts and mixture is smooth; brush over fruit. Let glaze dry, about 10 minutes. Cover tarts and refrigerate. Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


Send feedback