| The cold pastry cream must be flavored with vanilla
and beaten smooth with an electric mixer. I used a pastry bag and a
large flat tip to apply it to the shell. Three long strips - being careful
to stay away from the raised edge. |
| Display a row of raspberries down both sides of the
tart. Close to the edge and very close to each other. |
| I used a long straight edge to help nudge the fruit
into a nice even line. Some needed to move in and some pulled towards
the edge a bit more. The effect is stunning. |
| Melt and color 1 ounce of the apricot coating with
red food coloring to help accent the natural color of the raspberries.
The glaze should be applied carefully. Give a couple light coats to
the raspberries. |
| Fill the center of the area with blueberries, being
certain that they are distributed evenly. |
| Using the remainder of the un-colored apricot glaze,
give several light coats to the blueberries. |
| Build and glaze it on the baking pan, then transfer
to a nice serving dish. Chill until served. |
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