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GLAZED
FRUIT PIE RECIPE
This recipe
will teach you how to make Glazed Fruit Pie. It is a quick
and easy recipe to make. Glazed
Fruit Pie is so full of wonderful tasting fruit. The colours
of the pineapple, bananas, strawberries and kiwi fruit make
this Glazed Fruit Pie very colourful and the taste is just
so good.
Glazed
Fruit Pie Ingredients
1 Tbs sugar
2 small bananas
3 Tbs butter melted
8 oz can pineapple slices
2 cups sliced strawberries
2 kiwi fruit peeled and sliced
1 envelope unflavoured gelatin
3/4 cup finely chopped ginger snaps
1/2 cup finely crushed graham cracker
Glazed
Fruit Pie Method
Stir together gingersnaps, graham
crackers and sugar then drizzle with margarine tossing to
combine. Press onto bottom and up sides of a 9 inch pie plate
to form a firm even crust. Bake in a 375 degree oven for 5
minutes then cool. For glaze drain pineapple reserving juice.
Cut pineapple into small pieces and set aside. Add enough
pineapple juice to the reserved juice to make 1 3/4 cups total
liquid. In a small sauce pan stir together pineapple liquid
and gelatin then let stand 5 minutes. Stir over low heat until
gelatin dissolves. Cover and chill to the consistency of unbeaten
egg whites. Spread 1/3 cup of the glaze over botton of crust.
Slice bananas and arrange over glaze. Top with another 1/3
cup of glaze and arrange strawberries over glaze. Stir together
pineapple pieces and remaining glaze, then spoon over strawberries.
Chill for 4 hours or until set. Before serving arrange kiwi
fruit on Glazed Fruit Pie.
Enjoy your freshly made
Glazed Fruit Pie!
HAZELNUT
CHERRY TART RECIPE
This
recipe will teach you how to make Hazelnut Cherry Tart. It
is a quick and easy recipe to make. What
a wonderful looking and tasting tart this recipe is. The hazelnut
base, custard filling and the cherry and rum topping gives
the Hazelnut Cherry Tart a really sensational flavour.
Hazelnut Cherry Tart Ingredients
PASTRY:
1 egg yolk
2 oz butter
2 tsp water
1/8 tsp salt
2 Tbs sugar
1/2 cup plain flour
2 oz hazelnuts roasted ground
CUSTARD FILLING:
2 Tbs water
4 egg yolks
3 tsp gelatine
1/4 cup sugar
1 3/4 cup cream
1 tsp vanilla extract
TOPPING:
2 tsp rum
2 tsp gelatine
2 lb cherries canned
Hazelnut
Cherry Tart Method
MAKE
PASTRY:
Sift flour and add all dry ingredients together, with the
sugar in the centre on a pastry board. Add the butter softened,
egg yolk and water. Work the liquids into the sugar until
it is creamy now work in the flour mixture as you would for
any sweet pastry. Press the dough into a greased 9 inch flan
tin. Prick the base of the pastry all over. Refrigerate for
30 minutes then cook in a moderate oven 375 degrees for 15
to 20 minutes or until golden brown.
MAKE FILLING:
Put egg yolks, sugar and vanilla into a bowl and beat until
thick and creamy. Heat cream carefully until almost boiling.
Combine the two mixtures beating until smooth then add the
result to the top of a double boiler and simmer until it thickens
stir constantly. Dissolve the gelatine in the water and add
to the cream mixture stirring well until it is well mixed.
Allow this mixture to cool completely before adding to the
pastry case. Refrigerate until it sets.
MAKE TOPPING:
Drain the cherries and reserve about 1 cup of the syrup. Arrange
the pitted cherries artistically over the top of the tart.
Put the reserved syrup, gelatine and rum into a saucepan and
heat stirring until gelatine dissolves. Cool the liquid and
pour over the cherries. Refrigerate the Hazelnut Cherry Tart
until set.
Enjoy
your freshly made Hazelnut Cherry Tart!
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