Chef de haute cuisine
FRUIT TART
METHOD
Roll out the pastry 5mm thick
Line a good size pie dish with the pastry and bake a pie case
FRUIT FILLING
Heat all the ingredients together and allow to cool but not thicken.
Leave cooled baked pie case in the pie dish, spread it with apricot jam
and sprinkle it with two tbsp. of chopped pistachio nuts
Pile the still warm fruit in the middle.
Refrigerate to solidify filling.
NOTE
The pie case can be baked a day before
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Short Pastry
FRUIT FILLING
1 Tin apricots (drained)
1/4 cup apricot jam
2 tbsp. white wine
1 tbsp. each kirsch, sherry, maraschino and lemon juice
2 tsp. rum
vanilla essence