Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pies Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Sweet pastry crust (10") --
- fully baked
1 1/2 c Rum cream filling
1 c Red currant jelly
2 tb Sugar
2 tb Light rum, kirsch, or cognac
2 c Strawberries
2 c Blueberries
Wash, hull, and thoroughly dry strawberries. Wash and dry
blueberries. Boil the jelly, sugar, and liquer in a small saucepan
until last drops from spoon are sticky. With a pastry brush, paint
the interior of the pastry shell with a thin coating of the jelly
mixture and allow to set for 5 minutes.
Spread the pastry cream into the shell. Arrange the strawberries and
blueberries over the cream. Paint over them with the jelly mixture.
Refrigerate until ready to serve.
