English
26
Fresh Fruit Tart
Crust
125 g (1 cup) all-purpose
flour
2 teaspoons sugar
1⁄4teaspoon salt
30 g (1⁄4cup) cold butter,
cut into 2.5 cm
pieces
1 tablespoon cold
shortening
1 egg yolk
2 tablespoons ice
water
1 teaspoon lemon
juice
1 egg, blended with
1 tablespoon water
Filling
30 g (1⁄4cup) sugar
1 tablespoon
cornstarch
1⁄8teaspoon salt
180 ml (3⁄4cup)
half-and-half
2 egg yolks, beaten
1⁄2teaspoon vanilla
Topping
1medium peach,
peeled, cut into
halves, and pit
removed
125 g (1 cup) fresh
strawberries, hulled
2 tablespoons 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 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 1⁄2hour.
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
5 cm larger than inverted 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 200°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.