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26
Fresh Fruit Tart
Crust
125 g (1 cup) all-purpose
flour
2 teaspoons sugar
1
⁄4 teaspoon salt
30 g (
1
⁄4 cup) 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
⁄4 cup) sugar
1 tablespoon cornstarch
1
⁄8 teaspoon salt
180 ml (
3
⁄4 cup)
half-and-half
2 egg yolks, beaten
1
⁄2 teaspoon vanilla
Topping
1 medium 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
⁄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.