Room 189'S Pie Crust

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   Butter

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   sides

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   of

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   heavy 1 1/2-quart saucepan.

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   Combine sugar, water and cream of tartar.

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   Stir over medium heat until sugar dissolves

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   and mixture boils.

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   Cook without stirring to soft

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   ball stage

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    (240u00b0).

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    Immediately pour onto platter.

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    Do not

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    scrape pan.

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    Cool until candy feels only slightly warm to the

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    touch, about

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    30

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    minutes;

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    do not move.

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    Using a wooden spoon,

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    scrape candy from edge of platter toward center, then work until creamy and stiff.

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    Knead until smooth and free from lumps.

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    Wrap.

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    Place in

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    a

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    covered container to ripen for 24 hours.

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    Warm

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    ripened mixture in bowl over hot water and work to

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    a

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    smooth cream for about 2 minutes, adding a few drops of water if needed.

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    Work in almond paste until smooth.

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    Place in bowl.

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    Cover

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    with dampened cloth and let ripen several hours. Divide in parts;

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    tint

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    to desired

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    color with red, yellow or green food

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    coloring and shape into fruits as described below. Dry fruits overnight

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    on

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    their sides on wax paper.

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    Next day, add blushes of sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.