mixed fruit tart

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sometimes when i’ve got some extra tart dough lying around that i want to use up, i whip up a fruit tart.  it’s really quite easy to do and a great way to display the jewels of mother nature’s creation.  first, i bake the tart shell (using any type of pastry) until it is fully cooked and i let it cool.  then, i whip up some creme legere (which is about 2/3 pastry cream and 1/3 whipped cream).  i spread a layer of creme layer on the bottom of the shell, and then arrange fruit to completely cover the top of the shell.  when using fruit that oxidizes (aka apples), i rub lemon on the fruit to prevent discoloration. And that’s all there is to it in a tart shell!

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