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Fruit Tart With Pasta Cream

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Ingredients
  Flaky sweet pastry 1
  Pasta cream 1⁄4 Cup (4 tbs) (Crema Pasticciera)
  Fruit 3 Cup (48 tbs) (Sliced Fresh / Canned, Well Drained / Combination)
  Apricot preserves/Orange marmalade 1⁄2 Cup (8 tbs)
  Orange liqueur 1⁄2 Teaspoon (Or Extract)
Directions

1. Prepare pastry and line a 9-inch tart or pie pan. Place in refrigerator or freezer until thoroughly chilled. Bake at 375° F for 15 to 20 minutes; cool thoroughly.
2. Prepare pastry cream; cool. Spread on cooled crust in an even layer. Top with fruit in desired pattern. In saucepan, heat preserves or marmalade; stir in orange liqueur or extract. Brush on fruit.

Recipe Summary

Method: 
Baked
Dish: 
Pie

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