Fresh Fruit Tart - KitchenAid KFP750AQ - Food Processor, Martha Stewart Instructions And Recipes Manual

Crust
1 cup (235 ml)
all-purpose flour
2 teaspoons (10 ml)
sugar
⁄ teaspoon (1 ml) salt
1
4
⁄ cup (60 ml)
1
4
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
⁄ cup (60 ml) sugar
1
4
1 tablespoon (15 ml)
cornstarch
⁄ teaspoon (0.5 ml)
1
8
salt
⁄ cup (175 ml)
3
4
half-and-half
2 egg yolks, beaten
⁄ teaspoon (2 ml)
1
2
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

Fresh Fruit Tart

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
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.
28
1
⁄ hour.
2