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1
Paint the bottom of the shell with apricot glaze.
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2
Arrange the apples in a decorative pattern, filling the shell; sprinkle over the sugar.
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3
Bake in the upper-middle level of a preheated 375F oven for 30 to 35 minutes, until the apples are lightly colored and perfectly tender.
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4
Unmold onto a platter and paint top of apples with more apricot glaze.
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5
Serve warm or cold.
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6
FREE-FORM APPLE TART.
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7
Form a 14-by-18-inch free-form tart shell as detailed on page 92.
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8
Sprinkle 2 tablespoons sugar in the shell.
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9
Peel, core, and slice 3 or 4 Golden Delicious apples, and arrange in neat rows of overlapping slices.
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10
Sprinkle over more sugar.
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11
Bake and glaze as in the master recipe.
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12
PEAR TART.
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13
Use firm ripe pears, such as Bartletts, in either of the preceding apple tarts.
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14
FRESH STRAWBERRY TART.
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15
Paint a fully baked 8-or 9-inch tart shell with warm red-currant glaze (see page 103).
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16
Arrange 1 quart of fresh hulled strawberries attractively, heads up, in the shell, and paint lightly with more glaze.
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17
Serve with whipped cream on the side.
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18
PASTRY CREAM AND STRAWBERRIES.
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19
After glazing the bottom of the tart shell, spread on a layer no more than 1/4 inch thick of pastry cream (page 79), then arrange the strawberries on top and complete the recipe.
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20
OTHER IDEAS.
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21
Rather than strawberries, use raspberries, blueberries, or a mixture; include halved seedless grapes and/or a sprinkling of chopped nuts; or sliced fresh or canned peaches, apricots, or pears; or halved ripe figs.
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22
This is a great opportunity for you to use your creative skills.
