by Suzy Kupetz
Ingredients
- 1 1/2 C cream
- 3 egg yolks, slightly beaten
- 1 1/2 C sugar
- 1 T vanilla extract
- pinch of nutmeg
Instructions
- Pour cream into eggs and blend well
- Add sugar, vanilla extract, nutmeg
- Each tart shell needs 1 1/2 – 2C of mixture
- Pour into pre-baked pie crust
- Bake until set, 350º, bottom rack
- Let it cool, then refrigerate 2-4 hrs
- May be frozen once baked
- Top with fruit slices
- Glaze with apricot glaze
Apricot Glaze
- 18 oz ( 1 1/2C) apricot jam, melted, strained
- Boil again
- Add 1 envelope of unflavored gelatin, softened in 1/4 C kirsch or water
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