Glazed Fruit Tart Recipe
Glazed Fruit Tart is something really worth making, trust me on that. A good way to use up Fruits is to make some irresistible Glazed Fruit Tart. An assortment of fabulous flavors, the Glazed Fruit Tart recipe is one of those Canadian dishes you simply shouldn't miss. A great Dessert recipe is one like this. Make this Glazed Fruit Tart popular amongst your friends and let them know how good it tastes.
Ingredients
Pastry for a 2 crust 9 in. pie
2 cups drained canned pineapple chunks (reserve 3/4 cup syrup)
2 cups drained canned sliced peaches
1 1/3 cups drained pitted syrup packed tart red cherries
1 1/4 cups drained canned blueberries
1/4 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 1/2 tablespoons cold water
1/8 teaspoon grated lemon peel
1 1/2 teaspoons lemon juice
1 teaspoon butter or margarine
Directions
Prepare pastry and shape into a ball.
Roll dough into a rectangle 4 inches longer and wider than the overall size of an 11x7x1 1/2-inch baking pan (do not stretch).
Turn under the extra pastry around top of pan; flute edge.
Bake pastry at 450°F 10 to 15 minutes, or until light golden brown.
Cool on wire rack.
Refrigerate the drained fruits until chilled.
To prepare glaze, combine sugar, cornstarch, and salt in a small heavy saucepan.
Stir in the water and reserved pineapple syrup.
Cook and stir over direct heat until boiling; boil 2 to 3 minutes.
Remove from heat and blend in the lemon peel and juice and butter.
Cool and refrigerate.
To complete the tart, spoon 1/4 cup of the chilled glaze evenly over the cooled pastry.
Remove chilled fruit from refrigerator.
Arrange one half of the cherries across the narrow end of pastry shell, then half the peaches, blueberries, and pineapple chunks; repeat, covering entire pan with rows of fruits.
Refrigerate until serving time.
Roll dough into a rectangle 4 inches longer and wider than the overall size of an 11x7x1 1/2-inch baking pan (do not stretch).
Turn under the extra pastry around top of pan; flute edge.
Bake pastry at 450°F 10 to 15 minutes, or until light golden brown.
Cool on wire rack.
Refrigerate the drained fruits until chilled.
To prepare glaze, combine sugar, cornstarch, and salt in a small heavy saucepan.
Stir in the water and reserved pineapple syrup.
Cook and stir over direct heat until boiling; boil 2 to 3 minutes.
Remove from heat and blend in the lemon peel and juice and butter.
Cool and refrigerate.
To complete the tart, spoon 1/4 cup of the chilled glaze evenly over the cooled pastry.
Remove chilled fruit from refrigerator.
Arrange one half of the cherries across the narrow end of pastry shell, then half the peaches, blueberries, and pineapple chunks; repeat, covering entire pan with rows of fruits.
Refrigerate until serving time.
