Fruit Tart With Pasta Cream
|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)|
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.