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Fresh Fruit Tart
Crust
1 cup (235 ml)
all-purpose flour
2 teaspoons (10 ml)
sugar
teaspoon (1 ml) salt
cup (60 ml)
cold butter, cut
into l-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 m/) water
Filling
cup (60 ml) sugar
1 tablespoon (15 ml)
cornstarch
teaspoon (0.5 ml)
salt
_Z cup (175 ml)
half-and-half
2 egg yolks, beaten
teaspoon (2 m/)
vanilla
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 _ houn
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.
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
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