Now that all the glorious berries are in season I'd like to begin making some exotic fruit flans from my home for my local church, but I must confess its been a decade since I've worked the pastry shop! Please refresh my memory! I'm using a short dough, creme patiseerie (forgive my spelling), baking the shell blind, loading the creme and then layering the fruit, topping it with apricot glaze. Is this correct? Any comments?
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6/7/99 at 7:07am