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Fourth of July Tart

Author/Submitted by:
Servings: 10
Categories: Desserts / Fruits / Pies & Pastries

Ingredients:
1    Sweet pastry crust, 10", fully baked
1 1/2  cups  Rum cream filling
1  cup  Red currant jelly
2  tablespoons  Sugar
2  tablespoons  Light rum, kirsch, or cognac
1  pint  Strawberried
1  pint  Blueberries

Directions:
Wash, hull, and thoroughly dry strawberries. Wash and dry blueberries. Boil the jelly, sugar and liquer 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.


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