Without a recipe for the filling, I really couldn't say about that... But... thaw the pastry, and pat it into the tart tins...making sure to get it into all the fluted edges. Then place a piece of foil into the shell, fill it with "pie weights"..sort of metal beads...or use beans you save just for that use...and bake at 375 for about 12 minutes...remove the weights and the foil and bake another 3 or 4 minutes and cool. Now if you are useing a cooked filling put it into the cooled crust ( the filling should be cool too) then just before serving, top with the fruit....I suspect that's what the cherries were for? What a wonderful thing to do!....and now you can make tarts often ...in his memory. I am adding a copied recipe from a mag. of a lot of years ago...perhaps it will give you an idea of how he made the dough...and how you might make some when this is gone. Linda C This from Cook's magazine a lot of years ago......none better! Pastry: 1 1/2 cups all purpose flour 1/4 cup cake flour 1/4 cup sugar 1/4 tsp salt 1/4 pound chilled butter in cubes 2 egg yolks....and water if needed. Mix dry ingredients and cut in butter until mix resembles peas. Work in the egg yolks....and if necessare to make a smooth stiff dough, up to 3T of water. Form into ball, cover and chill 30 minutes. Roll dough slightly larger than tart pan.....fit into pan and roll the pin over the edges of the pan to cut off excess dough....Chill at least 5 minutes....or over night. Fill with buttered foil weight with pie weights or beans and bake 10 minutes at 375, remoive weights and foil and bake another 10 minutes at 350. Pastry cream 2 1/2 T. flour 1/4 cup sugar pinch of salt 3 egg yolks 1 cup milk 1 tsp vanilla 1 1/2 T eau d'vie...or liquor that blends well with the fruit youa re going to use. 2 tsp butter. Mix sugar and salt in a heavy pan,beat in egg yolks, gradually whisk in milk, cook and whisk over low heat until bubbles break surface.....boil 1 minute stirring constantly. Remove from heat ands tir in vanilla and liquor. lay plastic wrap on the surface of the cream and chill. Glaze 1 cup of apricot preservs or red currant jelly and 1 T water.... Heat until jelly is melted. Put pastry into shell, cut up fresh fruit of your choice ( strawberries, raspberries, peaches, apricots, kiwi....or a mixture.) Brush with glaze,chill and serve

...Next assignment...."I"

This a great dessert! When I made this (for my Mom for Mother's Day a few years ago) I took Marlen's advice and served it with vanilla ice cream and hot chocolate fudge sauce. It's a favorite of my Mom's and I think I'll make it for her again this year. CUBAN COCONUT POUND CAKE Posted by Marlen (My Page) on Sun, Apr 13, 03 at 21:27 Really quite good. If you want to be decadent (and I do!), drizzle some chocolate sauce over it before serving. Ice cream will do fine as well. 2 sticks unsalted butter 1 tsp. vanilla extract 1/2 tsp. almond extract 1/2 tsp. salt 2 cups sugar 5 eggs 3 cups flour, sifted 1 cup milk 7 oz. shredded coconut 1 cup almonds, thinly sliced Preheat oven to 325 degrees Prepare a 10" non-stick tube pan. Line bottom with buttered parchment or wax paper (buttered side up), cut to fit. In the large bowl of an electric mixer, cream butter until it is soft and smooth. Add vanilla and almond extracts, salt and sugar and beat to mix. Add eggs, one at a time, beating until incorporated after each addition. On low speed alternately add flour in three additions, scraping bowl with a rubber spatula and beating only until incorporated. Remove from mixer and fold in nuts and coconut. Turn into prepared pan and smooth the top Bake for 1-1/2 hours until top is golden brown and a cake tester comes out clean. Let stand on a rack for 15 min. Then cover with a rack, turn the rack and cake pan over, remove the pan cover with another rack and invert again, leaving the cake right side up. Let stand until cool. When cake is cool, carefully peel off paper lining. Wrap cool cake in plastic wrap. If possible, refrigerate overnight before serving. Or place in freezer for about 45 min. It must be cold when sliced or it will crumble.

So, a fancier version of a "Fish and Chips" dinner, eh? We used to have fish for dinner every friday. We didn't often eat dessert (mostly just special occasions) but if my grandparents came to dinner, there was usually an apple crisp. My recipe is more like a method LOL. Peel, core, and slice enough apples to fill a pyrex pie plate. Toss them with some sugar and cinnamon to taste. I like to use brown sugar because I think it has a better flavour. Some people prefer to keep the colours lighter and use white sugar. Mix 1 cup flour and 1/4 cup sugar, and a pinch of salt. Add some more cinnamon if you like. Cut in 1/2 cup butter until the mixture has lumps the size of peas. Stir in 1/2 cup oats. Sprinkle this mixture over the apples, and pat it down a bit. Bake in a 350-375 oven until the filling is bubbly, the apples are soft, and the top has browned a bit. When I made it with granny smith apples it took almost an hour, with macintosh it was closer to 30 minutes so check often. Allow to cool for a bit. Serve warm with a scoop of vanilla ice cream.