Recipe - Individual Almond-Cream Tarts

2 One half cup Flour,allpurpose
2/3 cup Butter or margarine,cold
One half cup Water,cold
2 Eggs,separated
2 pack Vanilla pudding(3 3/8oz)
2 One half cup Milk
1 cup Whipping cream
1 teaspoon Almond extract
1 cn Mandarinorange sect.(11oz)
1 Kiwifruit,medium
5 Strawberries,large
One fourth pound Grapes,green,seedless
1 Chocolate square,unsweetened
5 One half ounce Apple jelly
1 teaspoon Water

1. Whip cream. Drain mandarinorange sections. Peel and slice kiwifruit.
Coarsely grate chocolate square. Prepare tart shells; Into mediumsized
bowl, measure flour and butter or margarine. With fingertips, blend flour
and butter until mixture resembles coarse crumbs. In cup, beat cold water
with egg yolks. Add yolk mixture to flour mixture, stirring to mix well.
Shape pastry into a ball.
2. Preheat oven to 400'F. On wellfloured surface, with floured rolling
pin, roll pastry 1/8"thick. With floured 4 1/4" round cookie cutter, cut
out 20 pastry circles, rerolling trimmings if necessary. Gently press each
circle onto bottom and up side of fluted tart pan (or use twentyfour 2
1/2" muffinpan cups, and cut circles with a 3 1/2" round cookie cutter).
With fork, prick pastry in many places. Arrange tart pans in 2 jellyroll
pans for easy handling. Bake 2025 minutes until pastry is lightly
browned.
3. In cup, beat egg whites until frothy. Quickly brush hot tart shells with
beaten egg whites. Cool tart shells in pans on wire racks 10 minutes. With
knife, gently loosen tart shells from sides of pans; remove from pans; cool
completely on wire racks, about 20 mintes.
4. When tarts shells are cool, prepare cream filling. Prepare 2 packages of
instant pudding mix as label directs, but prepare both packages together
and use only a total of only 2 One half cups milk. With rubber spatula, fold
whipped cream and almond extract into pudding.
5. Spoon filling into tart shells. Decorate some filled tart shells with
mandarinorange sections, some with kiwifruit, some with strawberries, some
with grapes, and some with chocolate.
6. Prepare glaze: In small saucepan over mediumlow heat, heat apple jelly
with water, stirring often, until jelly melts and mixture is smooth; brush
over fruit. Let glaze dry, about 10 minutes. Cover tarts and refrigerate.

Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/momisc.zip