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.
I always make this for every party, and it never lasts – the mason jar gets polished off!
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If you were raised in the South, you likely had these potatoes a few times a month. It’s still a dish I crave today!
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