Fourth of July Tart

Fourth of July Tart

10 Preparation Time :

Categories : Pies Desserts

Fruits

Amount Measure Ingredient -- Preparation Method -- -- --

1 Sweet pastry crust,

10 -- fully baked

1 1/2 cups Rum cream filling

1 cup Red currant jelly

2 tablespoons Sugar

2 tablespoons Light rum, kirsch -- or cognac

1 pint Strawberried

1 pint Blueberries

Wash, hull, and thoroughly dry strawberries. Wash and dry blueberries. Boil the

jelly, sugar and liquer in a small saucepan until last drops from spoon are

sticky. With a pastry brush, paint the interior of the pastry shell with a thin

coating of the jelly mixture and allow to set for 5 minutes.

Spread the pastry cream into the shell. Arrange the strawberries and blueberries over the cream. Paint over them with the jelly mixture. Refrigerate

until ready to serve. - - - - - - - - - - - - - - - - - -