*  Exported from  MasterCook  *
 
                       INDIVIDUAL ALMOND-CREAM TARTS
 
 Recipe By     : 
 Serving Size  : 20   Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2   c            Flour,all-purpose
      2/3   c            Butter or margarine,cold
      1/2   c            Water,cold
    2                    Eggs,separated
    2       pk           Vanilla pudding (3 3/8oz)
    2 1/2   c            Milk
    1       c            Whipping cream
    1       t            Almond extract
    1       cn           Mandarin-orange sect.(11oz)
    1                    Kiwifruit,medium
    5                    Strawberries,large
      1/4   lb           Grapes,green,seedless
    1                    Chocolate square,unsweetened
    5 1/2   oz           Apple jelly
    1       t            Water
 
   1. Whip cream. Drain mandarin-orange sections. Peel
   and slice kiwifruit. Coarsely grate chocolate square.
   Prepare tart shells; Into medium-sized bowl, measure
   flour and butter or margarine. With fingertips, blend
   flour and butter until mixture resembles coarse
   crumbs. In cup, beat cold water with egg yolks. Add
   yolk mixture to flour mixture, stirring to mix well.
   Shape pastry into a ball.
   2. Preheat oven to 400'F. On well-floured surface,
   with floured rolling pin, roll pastry 1/8"-thick. With
   floured 4 1/4 round cookie cutter, cut out 20 pastry
   circles, rerolling trimmings if necessary. Gently
   press each circle onto bottom and up side of fluted
   tart pan (or use twenty-four 2 1/2 muffin-pan cups,
   and cut circles with a 3 1/2 round cookie cutter).
   With fork, prick pastry in many places. Arrange tart
   pans in 2 jelly-roll pans for easy handling. Bake
   20-25 minutes until pastry is lightly browned.
   3. In cup, beat egg whites until frothy. Quickly brush
   hot tart shells with beaten egg whites. Cool tart
   shells in pans on wire racks 10 minutes. With knife,
   gently loosen tart shells from sides of pans; remove
   from pans; cool completely on wire racks, about 20
   mintes.
   4. When tarts shells are cool, prepare cream filling.
   Prepare 2 packages of instant pudding mix as label
   directs, but prepare both packages together and use
   only a total of only 2 1/2 cups milk. With rubber
   spatula, fold whipped cream and almond extract into
   pudding.
   5. Spoon filling into tart shells. Decorate some
   filled tart shells with mandarin-orange sections, some
   with kiwifruit, some with strawberries, some with
   grapes, and some with chocolate.
   6. Prepare glaze: In small saucepan over medium-low
   heat, heat apple jelly with water, stirring often,
   until jelly melts and mixture is smooth; brush over
   fruit. Let glaze dry, about 10 minutes. Cover tarts
   and refrigerate.
  
 
 
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