Strawberry and Orange Tart

Ingredients:

1/4 k strawberry, cut by half
200 g sugar
100 g butter
200 ml orange juice
3 eggs
1 sheet of pie crust
Apricot Jam
GRated rind of 1/2 orange

Preparing:

Place the crust on a greased mold.
Click with the fork, cover with foil and bake for 10 minutes.

Beat butter with the sugar.
Add eggs, orange zest and orange juice.
Pour the mixture over the crust and bake for 25 minutes.

Heat the jam until it is liquid.
Place strawberries on the tart and cover with liquid jam.

Ice Cream an Fruits Pudding

Ingredients:

1 3/4 pt softened chocolate ice cream
125 g chopped apricots
125 g chopped crerezas
125 g chopped pears
75 g chopped grapes
2 tbsp rum

Preparation:

Mix the ice cream with the fruits and the rum.

Spill the mixture in a greased and covered mold.
Freeze for 3 hours.

Strip and serve.

Peach Soufflée

Ingredients:

1 tin damascos

200 g chantillí

400 g heavy cream

400 g ricotta

3 tbsp unflavored gelatin

1 cotoots of apricot licor

3 egg white

150 g sugar

Preparation:

Place eleven damascos halves on the bottom of a mold.

Hydrate the unflavored gelatin in the apricot licor.

Mix of the heavy cream with ricotta.

Add the gelatin.

Stir the eggs whites on the verge of snow.

Add the sugar.

Incorporate the egg whites to the previous mixture in surrounding form.

Cut the leftover damascos in pieces.

Add them to the previous mixture and mix.

Spill the mixture on the mold withthe damascos halves.

Refrigerated for 2 hours.

Decorate and serve.

Apricot Strips

Ingredients:

2 bars butter
2 cups dry apricots
2 2/3 cups flour
1 teaspoon royal
1/2 cup sugar
1 2/3 cup brown sugar
1 tbsp vanilla
4 eggs
1 cup chopped nuts
Pulverized sugar
Picks of salt

Preparation:

Grease one medium mold(for two pounds)
Preheat the furnace to 175ºC (350ºF)

Cover with water the apricots and cook until making convex.
Strain them and chop them finely.

Stir 2 cups of flour with the granulated sugar and butter.
Spill into the mold.
Cover it with aluminium paper and place something heavy like beans.
Bake by 25 minutes until gilding.

Separate the rest of the flour, the salt, the royal, the brown sugar, eggs, the nuts and the apricots.
Stir well and cover the pastry, already toasted.
Bake again until gilding.

Let cool.
Cut in strips and sift to them raise the pulverized sugar.