INGREDIENTS TART
1 tart crust.
400ml milk.
15ml margarine.
2 eggs.
125ml sugar.
cinnamon.
25ml maizena.
15ml flour.
pinch salt.
410g tin peach halves.
410g tin pears.
cherries.
INGREDIENTS GLAZE
20ml smooth apricot jam.
5ml lemon juice.
METHOD
Put 50ml of milk to one side.
In a pot heat the remaining milk with the margarine, to boiling point.
In a bowl beat the eggs and sugar together.
In another bowl mix the maizena, flour and salt with the 50ml of milk until smooth.
Mix the maizena mixture into the egg mixture.
Pour the boiling milk over the mixture and stir well.
Place the mixture into the pot and bring to the boil, stirring constantly.
Boil for 1 minute.
Drain the fruit, keeping 4 peach halves and 6 pears to one side.
Cut the rest into small pieces and add to the mixture in the pot.
Pour in the tart crust, sprinkle with cinnamon and cool slightly.
Arrange the fruit on top and cover with the glaze and cherries.
GLAZE METHOD
In a small saucepan heat together the jam and lemon juice until smooth.
Cool slightly before covering the tart with the mixture.
