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Fresh Fruit Tart
Crust
1 cup (235 ml)
all-purpose flour
2 teaspoons (10 ml)
sugar
1
⁄
4 teaspoon (1 ml) salt
1
⁄4 cup (60 ml) cold
butter, cut into
1-inch (2.5 cm)
pieces
1 tablespoon (15 ml)
cold shortening
1 egg yolk
2 tablespoons (30 ml)
ice water
1 teaspoon (5 ml)
lemon juice
1 egg, blended with
1 tablespoon (15 ml)
water
Filling
1
⁄
4 cup (60 ml) sugar
1 tablespoon (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
1 medium peach,
peeled, cut into
halves, and pit
removed
1 cup (235 ml) fresh
strawberries, hulled
2 tablespoons (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.