FRUIT TARTS
TRY THEM FOR DESSERT.
HERE are a few ideas
If your family announces that “just fruit” isn’t dessert, try dressing the fruit up a little. Early some morning, bake up a dozen or two crisp golden brown tart shells. Store them in a cbol place, in a metal box with a tight fitting cover, and use them as needed for making fresh fruit tarts.
Fresh Fruit Tarts. 4 baked pastry shells. 1A cups fresh sliced fruit (sweetened)
Place one fourth of the fruit in each one of the tart shells and garnish according to taste. Here are a few. ideas for toppings for fresh fruit tarts.
Oranges: 1 cup cooked vanilla pudding, A cup cream, whipped—for garnish.
Peaches: A pint peach ice ci’eam of 1 cup cooked vanilla pudding, 1 teaspoon almond extract, J cup cream, whipped—for garnish.
Strawberries: A pint strawberry ice ci’eam.
Friiit tarts made with very juicy fruits should not be prepared too far in advance, because the sugar used for sweetening may cause the juice of the fruit to run.
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https://paperspast.natlib.govt.nz/newspapers/WAITA19411108.2.4.3
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Wairarapa Times-Age, 8 November 1941, Page 2
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176FRUIT TARTS Wairarapa Times-Age, 8 November 1941, Page 2
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