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Spring Fruit Tart

Source: Eating Well by Burt Wolf
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Active Time:  25 Minutes
Total Time:  35 Minutes
  Makes one 9-inch tart
Prepared pie crust dough to line one 9-inch tart pan
1/2 cup currant jelly
1/2 cup apricot jam
1-1/2 cups heavy cream, whipped
Fresh berries, such as strawberries, blueberries, and/or raspberries,    washed and stemmed
Fresh fruit, such as apples, pears, and/or peaches, peeled, cored or pitted, and sliced
Preheat the oven to 350 degrees F.

On a floured surface, roll out the pie dough and fit it into a 9-inch tart pan. Crimp the edges to make a pattern. Prick the shell with a fork.

Bake the tart shell for 10 minutes. Remove from the oven and let cool completely.

In two small saucepans, over medium-low heat, melt the currant jelly and apricot jam separately. Remove from the heat and set aside.

Cover the tart shell with the whipped cream. Arrange the berries on the whipped cream around the outer edge of the crust. Starting in the center, arrange the sliced fruit overlapping in a circular pattern until the whipped cream is completely covered.

Brush the berries with the melted currant jelly and brush the sliced fruit with the melted apricot jam. Refrigerate the tart until ready to serve.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes one 9-inch tart
Calories: 347
Fat. Total: 22g
Fiber: 1g
Carbohydrates, Total: 38g
Sodium: 137mg
% Cal. from Fat: 57%
Cholesterol: 61mg
Protein: 2g
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