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Fourth of July Tart
Author/Submitted by:
Servings: 10
Categories:
Desserts
/
Fruits
/
Pies & Pastries
Ingredients: 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
Directions:
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.
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