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With a spatula spread pastry cream onto the bottom
of the tart shells. |
One by one, place the raspberries onto the pastry
cream. Start near the edge of the tart shell to ensure the finished
tart looks round. |
Apply hot apricot glaze with a small pastry brush. |
Be sure to place raspberries all face up. Try adding a few drops of red color to the apricot coating. |
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