Tarts of Preserved Fruit

Ingredients

• Prepared pastry for tart shells
• Preserved fruit
• Additional pastry 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 the oven to 400°F (200°C).

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

3. Fill the baked shells with preserved fruit.

4. Roll out additional pastry and cut into bars or leaves to place on top of the fruit.

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