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4 Decker Fruit Tart

4 Decker Fruit Tart

Course Dessert
Cuisine American
Servings 8 to 10 servings
Author Del Monte

Ingredients

  • 1 can (1 lb. 14 oz.) Del Monte Brand Fruit Cocktail drained
  • 2 envelopes unflvaored gelatin
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 cup syrup from fruit cocktail
  • 3 eggs seprated
  • 1 pint dairy sour cream
  • 1 teaspoon grated lemon peel
  • 1/4 cup lemon juice
  • 1/2 teaspoon almond extract

Directions

  • From pastry dough based on 3 cups flour, roll out 4 10-inch rounds. Place on baking sheets or backs of 9-inch cake tins; fold under 1/2" around edges; flute. Prick well; bake un hot oven (475 degrees F.) 8-10 minutes, till golden brown.
  • To make filling use following ingredients:
  • In saucepan, mix gelatine, 1/2 cup of the sugar, salt; add syrup and slightly beaten egg yolks. Cook and stir over moderate heat till thickened. Pour into large bowl; beat in sour cream. Add peel, juice, extract and 2 cups of the drained fruit cocktail. Chill/ Stirring occasionally, till consistency of soft whipped cream. Beat egg whites till foamy; gradually add remaining 1/4 cup sugar, beating till form peaks form. Fold into fruit mixture. Spread first pastry layer evenly with 1/4 mixture; top with second layer and repeat as shown. Decorate with trmaining Del Monte Fruit Cocktail; chill several hours. Serves 8-10.