|
Viennese Fruit Tart
* Exported from MasterCook *
Viennese Fruit Tart
Recipe By : Magazine
Serving Size : 8 Preparation Time :0:15
Categories : Desserts Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 6-oz can frozen orange juice concentrate
1 9 1/2" pkged sponge layer (6 oz) -- OR
1 9" baked pastry shell
1 3-oz pkg cream cheese
2 5-oz cans vanilla pudding
1 banana
1 1 lb can apricot halves
1/2 pt fresh raspberries OR 10-oz pkg frozen -- thawed and dra
ined
1/2 lb seedless green grapes -- (1 c)
1/2 c apple jelly
1. Heat orange juice concentrate in a small saucepan just until hot.
2. Place cake on serving dish; brush generously with orange juice.
3. Stir cream cheese until very soft in a small bowl; stir in pudding. Spread
mixture into bottom of cake layer.
4. Cut banana lengthwise into quarters; halve each quarter. Arrange 5 pieces
of banana on pudding layer to form section dividers. Arrange apricot halves, r
aspberries, and green grapes in a pattern in each section.
5. Heat apple jelly in a small saucepan until melted; brush over all fruits.
Chill until serving time.
- - - - - - - - - - - - - - - - - -
NOTES : "Jelly-glazed fruits and a creamy no-cook filling put this dessert in t
he quick-but-elegant class."
|
|