Fresh Fruit Tart

Crust

1cup (235 ml) all-purpose flour

2teaspoons (10 ml) sugar

1⁄4 teaspoon (1 ml) salt

1⁄4 cup (60 ml) cold butter, cut into

1-inch (2.5 cm) pieces

1tablespoon (15 ml) cold shortening

1egg yolk

2tablespoons (30 ml) ice water

1teaspoon (5 ml) lemon juice

1egg, blended with

1 tablespoon (15 ml) water

Filling

1⁄4 cup (60 ml) sugar

1tablespoon (15 ml) cornstarch

1⁄8 teaspoon (0.5 ml) salt

3⁄4 cup (175 ml) half- and-half

2 egg yolks, beaten

1⁄2 teaspoon (2 ml) vanilla

Topping

1medium peach, peeled, cut into halves, and pit removed

1cup (235 ml) fresh strawberries, hulled

2tablespoons (30 ml) apple jelly, melted

Position multipurpose blade in work bowl. Add flour, sugar, and salt. Process until mixed, about

2 seconds. Add butter and shortening. Pulse 3 to

4 times, 2 to 3 seconds each time, or until crumbly. In small bowl, blend 1 egg yolk, 2 tablespoons

(30 ml) water, and lemon juice. Sprinkle evenly over flour mixture. Pulse 2 to 4 times, 2 to 3 seconds each time, or until mixture pulls away from sides of bowl and clings together. Remove dough, cover, and chill 1⁄2 hour.

Meanwhile, in small saucepan over medium heat, combine sugar, cornstarch, and salt. Add half-and- half and 2 egg yolks. Cook and stir until very thick. Remove from heat. Add vanilla. Whisk until smooth. Cool completely.

Place dough on floured surface. Roll into a circle

2 inches (5 cm) larger than inverted 10-inch (25 cm) tart pan. Fit into tart pan, being careful not to stretch dough. Trim edges of crust. Prick shell thoroughly with fork. Bake at 425°F (218°C) for 8 to 12 minutes, or until light golden brown. Brush with egg and water mixture to seal holes. Bake for 1 minute longer to set egg. Cool completely.

Wash processor. Position 2 mm slicing disc in work bowl. Add peach. Process to slice. Remove and set aside. Position 2 mm slicing disc in work bowl. Add strawberries. Process to slice.

Spread custard mixture in crust. Arrange sliced fruit on custard. Carefully brush with melted jelly to cover fruit completely. Refrigerate at least 1 hour before serving.

Yield: 8 servings.

Tip: Tart is best served the same day it is made.

Per Serving: About 230 cal, 4 g pro, 27 g carb,

12 g total fat, 6 g sat fat, 125 mg chol, 130 mg sod.

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KitchenAid 4KFPW760, 4KFPM770 manual Fresh Fruit Tart, Egg yolk Tablespoons 30 ml ice water

Models: 4KFPM770 4KFPW760