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Using a small spatula spread pastry cream into bottom
of shell. |
Peel and slice banana in 18 nice slices. |
Place three slices onto each tart shell. |
Glaze with apricot glaze using a small pastry brush. |
Store chilled. |
Use several light applications of Apricot coating, chill between coats. Cover fruit well, to prevent it from turning brown. |
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