Fourth Of July Tart

Recipe Ingredients

1		Sweet pastry crust - 10"
		Fully baked
1 1/2 cups	355ml	Rum cream filling
1 cup	62g / 2.2oz	Red currant jelly
2 tablespoons	30ml	Sugar
2 tablespoons	30ml	Light rum - kirsch, or cognac
1		Strawberries
1		Blueberries
		As - hull, and thoroughly dry s
		S wash

Recipe Instructions

and dry blueberries. Boil the jelly, sugar and liqueur in a small saucepan until last drops from spoon are sticky. With a pastry brush, paint the interior of the pastry shell with a thin coating of the jelly mixture and allow to set for 5 minutes.

Spread the pastry cream into the shell. Arrange the strawberries and blueberries over the cream. Paint over them with the jelly mixture.

Refrigerate until ready to serve.

Source:
THE OREGONIAN NEWSPAPER

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