Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine


August 2018

Desserts Recipes

Cheesecake Recipes

Chocolate Rum Cheesecake

Chocolate Rum Cheesecake Recipe
1 1/4 c Graham cracker crumbs 3/4 c Sugar 2 tb Sugar 1/4 c Unslated butter melted 6 oz Se...

read more

Parisienne Fruit Tart Recipe

Parisienne Fruit Tart recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Parisienne Fruit Tart recipe  PDF

1 pk (10 oz) frozen patty shells
Sugar 1 c Milk
1 c Heavy cream
1 pk (4 oz) vanilla flavor soft
dessert mi 2 Medium size bananas
2 tb Lemon juice
1/3 c Apricot preserves
2 c Seedless green grapes,
washed (3/4 lb.) 1 cn (8 1/4 oz) sliced pineapple,
drained. FROM: Family Circle, 9/72. A stunning pastry creation, beautiful to look at, divine to eat and easy to put together. Remove patty shells from package. Thaw at room temperature one half hour. Place rounds of pastry, overlapping slightly, lengthwise on a lightly floured surface. Roll to a 16 4 inch rectangle. (If patties separate, moisten with a few drops of water.) Place on an ungreased large cookie sheet trim edges evenly prick well with fork chill 30 minutes. Reroll trimmings thinly cut into 1/3 inch wide strips about 4 inches long brush with water press ends together to make rings. Brush rings with water, then dip in sugar place on cookie sheet along with rectangle of pastry. Bake pastry and pastry rings in oven at 400 for 10 minutes. remove rings t wire rack reserve for decoration. Bake pastry rectangle 10 minutes longer, or until golden brown. Remove to wire rack cool. Combine milk, 1/4 cup of the cream and dessert mi in a small deep bowl beat, following label directions. Chill 15 minutes. Peel and cut bananas into 1/4 inch thick slices. Sprinkle with half the lemon juice. Split pastry into two layers. Place bottom layer on long serving dish or board spread with about 2/3 of soft dessert arrange banana slices on long side edges spread with remaining dessert mi . Top with second pastry layer. Heat apricot preserves with remaining lemon juice until melted in small saucepan cool slightly. Brush all over tart. Beat remaining cream until stiff in a small bowl. Pope or spread whipped cream over top of pastry. Arange neat rows of grapes in cream, starting at outer edges. Cut pineapple slices in half and place in center. Garnish with reserved pastry rings.

Parisienne Fruit Tart recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
362 people have voted
Last Reviewed on 2018-08-16

Thursday, Aug 16 2018 Download & Print Parisienne Fruit Tart recipe  PDF   Desserts recipes RSS   Thumsb up

2018 Best Cooking Recipes

New Recipes

Mushroom and Onion Spaghetti

New Cooking Recipes

Chicken and Yellow Rice
Chicken and Yellow Rice Recipe

1 Chicken cut up 2 tb Olive oil 1 Onion halved, sliced thinly 2 Garlic cloves minced 1 cn Tomatoes 4 c Water 3 Bay leaves 2 ts Salt 2 c Rice raw 1 pn Saffron 1 Green pepper chopped 4 oz Green peas small 1 cn Pimientos small, sliced 1 t Paprika 1/2 ts Cornstarch Use chicken pieces as desired. Fry chicken in olive oil with onions and garlic. When browned on both sides, add tomatoes and water. Boil for 5 minutes. Add bay leaf, salt, saffron, green pepper, paprika, and cornstarch. Cook over medium low heat for about 15 m...

Cooking Magazines: Rost Chicken Recipes » August 2018   Rost Chicken recipes RSS   Thumsb up

Dish Of The Day

Tuna Buns

Tuna Buns Recipe
2 ea Hardcooked Eggs, Chopped 6 1/2 oz (1 cn) Tuna, Drained 4 oz Shredded Cheddar Cheese 1/4 c Cho...
read more

Category: » Hamburger Recipes

View more dishes