Peach And Pear Tarts
|Apricot jam||2 Tablespoon|
|Vanilla cream custard||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Peach halves||6 (Fresh Or Canned)|
|Pear halves||6 (Fresh Or Canned)|
Preheat the oven to 400Â° F 10 minutes before the tarts are ready to be baked.
Lightly oil 12 3 1/2 inch tart tins.
For easy handling, work with only 1/4 of the Pecan Pastry at a time.
Keep the rest refrigerated until ready to roll out.
Line the prepared tart tins with the pastry.
Prick the bottoms and sides with a fork.
Place waxed paper over the dough and fill the tins with dried beans to prevent the dough from rising.
Chill in the freezer for 20 minutes.
Bake at 400Â° F for 10 minutes.
Remove from the oven, empty the beans, remove the waxed paper, prick the bottoms, and return to the oven for 5 minutes.
Line the bottoms of the cooled tart shells with Vanilla Cream Custard.
Place a piece of fruit, cut side down, in each shell.
Combine the apricot jam and sugar in a small saucepan.
Bring to a boil, stirring constantly.
Remove from the heat.
Cool slightly before adding the kirsch.
Brush each piece of fruit twice with the glaze.