rs@mirror (Rich Salz) (11/28/86)
Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE FRUIT-TART D "30 Jul 86" 1986 .RZ "FRUIT TART" "A quick fruit tart pie" This is just about the ideal way to use up any fresh fruit you have lying around. I got the recipe from my mom. .IH "Makes 1 pie" .IG "1" "pie shell" (If you don't make your own, buy the frozen uncooked kind.) .IG "\(12 cup" "water" "125 ml" .IG "1 cup" "sugar" "200 g" .IG "2\(12 Tbsp" "cornstarch" "40 ml" .IG "10 cups" "sliced fruit" "1.5 l" .IG "" "ground cinnamon or nutmeg" (to taste) .PH .SK 1 Mash .AB "2 cups" "5 dl" of the fruit in a saucepan with the water, sugar, and cornstarch. Add another sprinkle of nutmeg or cinnamon. Boil until the liquid becomes clear (about two minutes). .SK 2 Place the remaining fruit in the pie shell, and a sprinkle of the nutmeg or cinnamon. .SK 3 Poor the hot mixture over the fruit, and let cool for at least two hours. .SK 4 Serve, with whipped cream or ice cream as desired. .NX Any fresh fruit in season will do; I've made peach, nectarine, and strawberry/banana, all to good effect. .PP Scheduling usually works out well if you make this shortly before serving the meal, and let it cool while you eat. .SH RATING .I Difficulty: easy. .I Time: 20 minutes preparation, two hours cooling. .I Precision: approximate measurement OK. .WR Rich Salz Mirror Systems, Cambridge, Massachusetts, USA mirror!rs