| 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
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