REFRESHING FROSE’1 (750 ml.) bottle Rose’½ c. sugar½ c. water8 oz. fresh strawberries, hulled, quartered2…
All-American Berry Tart
| All-American Berry Tart | Print |
Recipe By: Alice Morrow
All-American Berry Tart
Ingredients
- 1 store-bought pie crust (not in a pan)
- PASTRY CREAM:
- 2 T. flour
- 2 T. cornstarch
- ½ c. sugar
- 2 c. milk
- 2 large egg yolks
- 3 T. butter, softened
- ½ t. vanilla extract
- TOPPING:
- 1 c. apricot jam
- 1 T. lemon juice
- 2 pts. Fresh blueberries
- 2 pts. Fresh raspberries
Instructions
- Follow package instructions to fit crust into 9” tart pan with removable bottom.
- Bake until light golden.
- PASTRY CREAM: Mix flour, cornstarch and sugar in bowl.
- Add ⅓ c. milk, beat until smooth.
- Whisk in yolks.
- In a pan, bring remaining milk to a simmer.
- Whisking constantly, pour hot milk into yolk mixture.
- Pour back into pan and bring to a boil, stirring.
- Boil 2 minutes, whisking.
- Remove from heat, beat in butter and vanilla.
- Pour into bowl, press plastic wrap directly onto surface of cream. Chill 1 hour.
- Stir jam, lemon juice and 2 T. water in pan over low heat until jam melts. Strain.
- Remove crust from tart pan.
- Brush with jam glaze.
- Spread the pastry cream evenly.
- Arrange raspberries in center, forming a star.
- Fill in remaining surface with blueberries.
- Brush tart with remaining glaze.
- Serve or keep in refrigerator until served.
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