Tarts of Preserved Fruit

Ingredients

• Prepared pastry for tart shells
• Preserved fruit
• Baked pastry bars or leaves for topping

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Preheat your oven to 400°F (200°C).

2. Line patty pans with the prepared pastry and bake them separately until lightly golden.

3. Fill the baked pastry shells with preserved fruit.

4. Top with previously baked pastry bars or leaves.

5. Return the tarts to the oven for 1-2 minutes to level the fruit and help the crust adhere.

6. If baking in tins, bake immediately and remove from tins right after baking to prevent sogginess.