Peel and cut all the fruit into pieces. Hull the strawberries and wash them quickly under clear water.
Continue to distribute the fruit by pricking it into the cream.
Make sure not to put two fruits of similar color side by side.
Do this with all the fruit.
Using the pastry brush, coat the fruit with a thin layer of blond glaze. This is to protect the fruit, stick them together and give the tart a shiny appearance. Keep cool until dessert time.
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My Amish friend brought these guys to a recent potluck and everyone drooled over them!
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I call this one ‘Dinner in Paris’ because every bite feels like a first-class ticket to France!
My man is totally obsessed with this dish. He’s on my case to whip it up weekly.