| Show 8 I s P Reg V. V s B. B Pat Til Off oc prepared by i j i Your Newspaper Newspaper Betty Betty Crocker Home Service Department FRESH FRESH- FRUIT IN ALL ITS GLORY RESH apricots taste so refreshingly delicious just as F FRESH they are that it seems too bad to cook them for a pie filling And its it's the same with fresh strawberries raspberries raspberries rasp rasp- berries blackberries cherries and fresh pineapple Why dont don't we put them in our pastry shells uncooked 1 The luscious sweetness of the apricots and berries would blend so delightfully delightfully delight delight- fully with the rich tender flakiness of our pastry Some of the members of my staff did set out oat to make just this sort of tarts tender tender rich rich flaky and filled with luscious fresh fruit under a topping of snowy whipped cream Everyone who sampled i these tarts was so enthusiastic enthusiastic- I that wo we recommend them for the finishing touch at summer mid j i luncheons luncheons or or lr for afternoon re refreshments re- re or or lr for the tho climax to toI toa a very special company dinner I Fresh Apricot or Peach Tarts Peel an and stone 9 to 12 fresh apricots or 3 or 4 large peaches I Cut in slices and ad add sugar to sweeten about J cup Drip the juice from 1 orange over the apricots apricots apri apri- cots and sugar about c cup p orange orange orange or or- ange juice or drip the juice of ofa I a lemon over the peaches and sugar sui su- su i gar Place in refrigerator to chill chillI I 2 to 3 hours Brown on pan in int ini i t oven 1 cup blanched whole almonds I i Shave the toasted almonds in pa pa- thin per-thin strips Take Tako apricots or orI I peaches from refrigerator Drain and combine with the almonds j i Pile into baked tart shells and top each tart with a spoonful of sweetened sweetened sweetened sweet sweet- ened whipped cream A few of the almond sh slices es may be reserved to garnish the top of the whipped cream i Fresh Pineapple Tarts To 1 cup fresh pineapple cut in I small pieces add enough granulated granulated granulated sugar to sweeten Set et in refrigerator to chill 2 to 3 hours Drain juice from pineapple and I fold it into sweetened whipped cream Use 1 cup whipping cream then when it is is whipped ped fold in 4 confectioners sugar su su- su- su gar 4 11 Pile Pile the pineapple-filled pineapple cream into tart shells and garnish each tart with a stoned fresh cherry The cherry can be filled Copyright iii far bl with a nut Maraschino cherrie carr can be used in place of fresh cher cher- cher- cher ries Berry Derry Tarts Wash and hull 1 qt strawberries raspberries or blackberries and add enough sugar to sweeten Pile sweetened berries immediately into cooled baked tart shells Garnish each tart with sweetened whipped cream and serve immediately Flaky Pastry Tart Shells Shell cups purpose all-purpose flour tsp salt cup shortening Ice water about 5 to 6 2 butter Sift flour once before measuring Sift flour and salt to together ether Cut Cutin Cutin Cutin in shortening with 2 knives or a pastry blen blender er leaving it in lumps about the size of giant peas Add just enough ice water to make dough stay together Pat together and round up dou dough h on cloth cov ered board using flour rubbed into cloth to keep dough Gough from sticking Roll out into oblong shape Dot of with 1 firm butter Fold so 80 as to make 3 layers Turn halfway half halfway halfway way round pat and roll out The pastry is easier to handle if not too warm Repeat process using remaining tables tablespoon oon butter Ho RoU out thin about inch fir inch thick Cut rounds of pastry to fit loosely over the backs of shallow fluted tart J I pans or muffin pans Prick pas pastry with fork to prevent puffing Chill before baking Lay tart pans upside tm- tm up- up side down on a cooky sheet to bake the pastry Bake in very hot oven F. F Ff until brown color begins to appear reducing heat to F. moderately hot oven to finish baking bak bake I ing Tarts are baked about 12 to 15 minutes I B Crocker Clocker Inc Ine I |
