48
Fresh Fruit Tart
Crust
1 cup all-purpose flour
2 teaspoons sugar
1⁄4teaspoon salt
1⁄4cup cold butter, cut
into 1-inch pieces
1 tablespoon cold
shortening
1 egg yolk
2 tablespoons ice
water
1 teaspoon lemon
juice
1 egg, blended with
1 tablespoon water
Filling
1⁄4cup sugar
1 tablespoon
cornstarch
1⁄8teaspoon salt
3⁄4cup half-and-half
2 egg yolks, beaten
1⁄2teaspoon vanilla
Topping
1medium peach,
peeled, cut into
halves, and pit
removed
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
2 inches larger than inverted 10-inch 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 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.