Fruit-of-the-Month Tarts

One of our Farm Journal’s California readers is praised in her neighborhood for her glamorous way of serving seasonal and drained canned fruits in tart shells. She dips the prepared fruits in melted currant jelly to glaze them. Then she places them in tart shells, spoons whipped cream on top and serves the dessert at once. If the fruit needs to be extended, she first lines the tart shells with vanilla pudding and pie filling, prepared by package directions, or with softened and whipped cream cheese.