Fresh Fruit Tart

English

Crust

125g (1 cup) all-purpose flour

2teaspoons sugar 1⁄4 teaspoon salt

30g (1⁄4 cup) cold butter, cut into 2.5 cm pieces

1tablespoon cold shortening

1egg yolk

2tablespoons ice water

1teaspoon lemon juice

1egg, blended with 1 tablespoon water

Filling

30 g (1⁄4 cup) sugar

1tablespoon cornstarch 1⁄8 teaspoon salt

180ml (3⁄4 cup) half-and-half

2egg yolks, beaten 1⁄2 teaspoon vanilla

Topping

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

125g (1 cup) fresh strawberries, hulled

2tablespoons 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 1⁄2 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 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.

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KitchenAid 5KFPM771, 5KFPM776, 5KFPM775 manual Fresh Fruit Tart, Crust, Filling, Topping
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