Tranche Rainbow Tart

A mixture of fresh fruits are arranged on a layer of cold vanilla pastry cream and a pre-baked flaky crust. It's glazed with an apricot coating to keep it all together and fresh.

Ingredients Required: Tranche Rainbow Tart

1. Long Tart Shell 1

2. Vanilla Pastry Cream 8 ounces

3. Kiwi fruit - Fresh 3 - Peeled and Sliced

4. Red Seedless Grapes 4 ounces

5. Mandarin Orange Segments 1 Can - Drained

6. Apricot Glaze 3 ounces

Preparation Instructions: Tranche Rainbow Tart

1. Prepare Filling - 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.

2. Prepare Fruits - Drain the mandarin orange segments, wash and drain the seedless grapes and peel and slice the kiwi fruit. Display a row of kiwi down the center of the tart, then place the orange segments along the side, along with the grapes. I paid attention to be sure each side had the same number of grapes and mandarin orange pieces to be sure it was even and balanced.

3. Align Fruits - 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.

4. Glaze - The liquid apricot coating should be applied in three or more coats. Apply a first coat to tack everything down. Chill 15 - 30 minutes. Second and third coats to ensure all the fruits are coated well. If you use one thick coat, you will get puddles and run off. Several lighter coats will give better coverage.

Additional Comments: Build and glaze it on the baking pan, then transfer to a nice serving dish. Chill until served.

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