Purple and Blue Cranberry Tart

Instructions

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1. - One day in advance, prepare icing. Prepare royal icing following recipe instructions.
2. -

   Tint icing. Tint ½ cup icing light purple using color combination provided. Dive remaining icing in half. Tint each half, separately, medium purple and blue using color combinations provided. Combine Violet and Rose icing colors to get light and medium purple color shown. Combine Royal Blue and Violet icing colors for blue color shown.

   Prepare five decorating bags separately with tips 104, 2, 2F, 1G and 225. Fill tip 2 bag with light purple icing. Fill remaining bags with desired shades of purple icing.

3. - Pipe flowers. Using flower nail and icing flower squares, pipe tip 104 petal flowers and tip 1G, 2F and 225 swirl drop flowers. Using tip 2 bag, pipe center of flowers. Let dry overnight.
4. - Prepare curd. Prepare cranberry curd following recipe instructions. Set aside.
5. - Prepare crust. Line 8 in. tart pan with prepared pie crust. Bake and cool according to package instructions.
6. -

   Decorate tart. Fill crust with prepared cranberry curd. Decorate edge with blackberries and blackberries, leaving space for icing flowers.

   Place flowers on tart. Pipe remaining drop flowers directly on tart, using tip 2 bag to pipe center of flowers.

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