Tarts of Preserved Fruit

Ingredients

• Pastry for tart shells
• Preserved fruit

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 pastry and bake them separately until golden.

3. Fill the baked shells with preserved fruit.

4. Top with baked pastry bars or leaves.

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

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