| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Fruits | May 1993 | 1 | servings | |
INGREDIENTS
| 1/2 | pk | Frozen puff pastry sheets; thawed (17 |
| ; 1/4-ounce) (1 | ||
| ; sheet) | ||
| 1 | Egg; beaten to blend | |
| ; (glaze) | ||
| 1 | pk | Almond paste; (7-ounce) |
| 3 | tb | Whipping cream |
| 1/2 | c | Apricot jam |
| 1/4 | ts | Ground ginger |
| Sliced assorted fresh fruit; (such as kiwi fruit, | ||
| ; strawberries and | ||
| ; bananas) |
INSTRUCTIONS
Preheat oven to 400F. Cut 3/4-inch-wide strip off each side of pastry and reserve. Roll out pastry square on work surface to 9 1/2-inch square. Brush edges of square with egg glaze. Arrange 3/4-inch-wide strips atop edges, forming raised border. Brush border with glaze. Pierce center of pastry all over with fork. Bake until pastry is golden brown about 25 minutes. Meanwhile, blend almond paste and cream in processor until almost smooth. Spoon almond filling into center of tart and spread evenly. Bake 5 minutes. Transfer to rack and cool. Melt jam with ginger in heavy small saucepan over low heat, stirring frequently. Arrange fruit decoratively atop tart. Brush jam glaze over fruit. Cut tart into squares and serve. Serves 4. Bon Appetit May 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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