Make pie filling using any fruit or berries, following recipe for regular pie.
Put into deep-dish bottom crust.
nd refrigerate for 2 days, stirring daily.
For the tart dough, sift
em into a medium oven for 10 minutes or so,
ven to 400\u00b0F.
For the tart shell: Place the flour
eady to use.
For the Tart----------------.
Preheat the oven
Beat shortening, sugar and egg together.
Stir in applesauce (just a little).
Add flour, salt, spices, soda and raisins.
Add as much candied fruit, dates and nuts as you wish for fruit cake. For the cake with all the fruit, line your loaf pans with wax paper and grease well.
Bake 1 hour at 350\u00b0.
In a 9 x 12-inch greased and floured pan.
Test in 1/2 hour.
Mix Bisquick and 1/3 cup sugar.
Cut in margarine until crumbly.
Mix in egg until soft dough forms.
Spray fruit tart pan with Pam.
Work dough toward edges.
Prick with fork.
Bake 10 to 12 minutes at 375\u00b0 until brown.
For the Shell:
Combine dry
10 inch loose-bottomed tart pan.
Combine powdered sugar
ough to fit 9-inch tart (quiche) pan with removable bottom
>recipe. Refrigerate until needed.
Filling:.
Put the passion fruit
(4 inch) loose-bottomed tart pans.
Sift flour into
9 inch loose-bottom tart pan.
Sift flour into
nd put in the freezer for about 15-20 minutes.
nto an ungreased 11-in. tart pan with removable bottom or
ightly grease a 9 inch tart pan.
Stir flour into
For the pastry dough, pulse flour,
aking tray.
To make tart dough, sift flour, 2 tbsp
b>tart pan or pie plate. Bake in a 400 degree oven for
For crust; using electric mixer, beat