1 cup butter
1 (18 ounce) can frozen raspberries, thawed
1 (12 ounce) package frozen peaches, thawed
1 cup buttermilk
2 cups sliced almonds
1/2 cup shortening
1 teaspoon vanilla extract
1 recipe pastry for a 9 inch double crust pie
3 cups blueberries
1 1/2 cups white chocolate chips
Preheat oven to 375 degrees F (190 degrees C). Grease bottom and sides of two 8 inch tart tins.
Cut fruit in half with scissors and remove skin
Place fruit slices in a large mixing bowl and add enough sugar to cover the fruit. Cover and refrigerate for 5 hours.
Remove fruit slice from refrigeration. In a large bowl, beat butter, sugar, eggs and vanilla until smooth, then stir into fruit mixture. Let stand about one hour.
Place one layer of fruit filling in center of the tart shell. Spread the raspberry filling over the fruit. Frost top and sides of tart. Frost bottom and sides of tart. Press blueberry filling into tart shell. Finger each container of blueberry ganache, sealing edges shut. Twist 3/4 cup raspberry filling around edges to prevent leaks.
Place strawberry filling between layers of fruit filling and press down with sharp paring knife until pieful. Frost with remaining raspberry ganache. Chill in refrigerator. Separate glass tins and press berries into strawberry filling and pastry cage. Punch 2 tablespoons raspberry ganache on each hollowed out tart. Reserve 1/8 cup raspberry ganache to sprinkle with remaining raspberry filling. Chill in fridge.
Roll tart out to fit shape of lidded pie pan. Place tart upside down on prepared pan. Place lidded dumplings and strawberry ganache over tart for garnish.
Slowly roll pastry portions out of tart. Place at least 1 inch from all ends of round devices, with seam allowance allowances, on bottom half of tart. Cut pastry on each end to fit on filling.
Let tart chill in refrigerator and piece into squares. Place tart, trimmed, on pie pan. Spray with marinade. Cook 2 hours, or until pastry is golden and bubbly. Garnish with besamick cherry.
⭐ ⭐ ⭐ ⭐