See part 1
cool for 5 minutes, then gently brush on fruit. If you strain the glaze
carefully, you may also use a small spay bottle to apply it. If tart is
mostly red fruit, use currant jelly and strawberry or raspberry preserves.
Toasted Sliced Almonds: Edge the crust with these. Toast almonds at 350
degrees on a jelly roll pan, stirring often. Cool and sprinkle on fruit at
edge of tart. Dust almonds lightly with confectioners’ sugar.
Pistachios: Bring pistachios to a boil in a large pan of water. Drain and
rub in a towel to loosen skins. Separate pistachios from skins. Dry
blanched pistachios 5 minutes at 325 degrees, being
careful they do not color. Chop coarsely and sprinkle on fruit at edge of
crust. DO NOT dust with confectioners’ sugar.
Confectioners’ Sugar: If fruit is not glazed, dust heavily with
confectioners’ sugar immediately before serving.
Yields
1 Servings