Amount
Ingredient
Preparation



6
each
egg whites





1/2
teaspoon
cream of tartar





1/2
teaspoon
vanilla extract





1/4
cup
sugar





1
pint
heavy cream





1/4
teaspoon
vanilla extract





1
x
fruit

cut up, raspberries, kiwi, grapes leave whole but seedless, , peaches, blueberries



1/4
cup
sugar

 Beat the egg whites with the cream of tarter until foamy.

Add the vanilla and sugar and beat until very stiff peaks form.

On a baking sheet, line with greased parchment paper.

Draw  a circle on it before greasing it about 12-14 inch dia.

Spread the  egg whites to about 1/4-1/2 inch thick.

Either Pipe or using a spoon, make a side to the circle about 1 inch high.

Place in a low heat oven of about 15-2 and bake to dry the whites.

Do not let it get brown.

If it is getting slightly discolored turn oven down lower.

When done and solid.

Remove from oven and cool. Remove the paper and save until just before serving.

Whip the heavy cream with the vanilla extract.

Line the tart with the heavy cream.

Lay the fruit on top in any design you wish but cover all.

Wet fruit slightly before doing this. And then sprinkle on some  sugar to make it glossy.

Remember do not assemble before you are going to serve it!