Room 189'S Pie Crust

Directions

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   Butter
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   sides
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   of
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   heavy 1 1/2-quart saucepan.
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   Combine sugar, water and cream of tartar.
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   Stir over medium heat until sugar dissolves
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   and mixture boils.
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   Cook without stirring to soft
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   ball stage
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    (240°).
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    Immediately pour onto platter.
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    Do not
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    scrape pan.
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    Cool until candy feels only slightly warm to the
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    touch, about
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    30
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    minutes;
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    do not move.
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    Using a wooden spoon,
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    scrape candy from edge of platter toward center, then work until creamy and stiff.
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    Knead until smooth and free from lumps.
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    Wrap.
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    Place in
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    a
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    covered container to ripen for 24 hours.
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    Warm
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    ripened mixture in bowl over hot water and work to
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    a
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    smooth cream for about 2 minutes, adding a few drops of water if needed.
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    Work in almond paste until smooth.
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    Place in bowl.
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    Cover
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    with dampened cloth and let ripen several hours. Divide in parts;
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    tint
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    to desired
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    color with red, yellow or green food
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    coloring and shape into fruits as described below. Dry fruits overnight
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    on
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    their sides on wax paper.
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    Next day, add blushes of sugar.