Recipe: Country Fruit Tart (using refrigerated pie crust and almond paste, 1980's)

COUNTRY FRUIT TART

1 (15 oz.) pkg. Pillsbury All Ready Pie Crusts
1 teaspoon flour
Sugar
FOR THE FILLING:
1 (3 1/2 oz.) tube almond paste
2 tablespoons margarine or butter, softened
1 1/2 to 2 cups fresh fruit*
2 to 4 tablespoons apple jelly, melted

Heat oven to 450 degrees F. Allow 1 crust pouch to set at room temperature for 15 to 20 minutes. (Refrigerate remaining crust for later use.)

Remove crust from pouch; unfold. Sprinkle flour over crust. Turn crust flour-side-down on ungreased large cookie sheet. Using paper pattern or salad plate as guide, cut 8-inch circle from center of crust; set aside. From remaining pastry, cut as many 1-inch circles or decorative shapes as can be cut, about 35.

In small bowl, combine almond paste and margarine; beat until smooth. Spread evenly on 8-inch pie crust circle to within 1-inch of edge. Moisten uncovered edge of crust with water. Arrange small circles on edge of crust, overlapping slightly. Sprinkle with sugar.

Bake at 450 degrees F for 9 to 11 minutes or until lightly browned. Cool completely on cookie sheet. Place on serving plate.

Just before serving, arrange fresh fruit over filling, overlapping cut pieces slightly. In small saucepan, heat jelly just until warm; brush over fruit. Serve with whipped cream, if desired.

*Select one or a combination of fruits such as sliced or whole strawberries, sliced peaches, nectarines, apricots or kiwi, grapes, blueberries or raspberries.

Makes 4 to 6 servings
Source: Recipe booklet- Pillsbury Quick-to-Make Classics, Pillsbury Classics #53, 1985, The Pillsbury Company