Recipe - Free Form Fruit Tart Pt 2

See part 1

cool for 5 minutes, then gently brush on fruit. If you strain the glaze
carefully, you may also use a small spay bottle to apply it. If tart is
mostly red fruit, use currant jelly and strawberry or raspberry preserves.

Toasted Sliced Almonds: Edge the crust with these. Toast almonds at 350
degrees on a jelly roll pan, stirring often. Cool and sprinkle on fruit at
edge of tart. Dust almonds lightly with confectioners' sugar.

Pistachios: Bring pistachios to a boil in a large pan of water. Drain and
rub in a towel to loosen skins. Separate pistachios from skins. Dry
blanched pistachios 5 minutes at 325 degrees, being

careful they do not color. Chop coarsely and sprinkle on fruit at edge of
crust. DO NOT dust with confectioners' sugar.

Confectioners' Sugar: If fruit is not glazed, dust heavily with
confectioners' sugar immediately before serving.

Recipe by: Cooking Live Show #CL8935 Posted to MCRecipe Digest V1 #721 by
"Angele and Jon Freeman" jfreeman@netusa1.net on Aug 4, 1997