KitchenAid KFP750OB Instructions and Recipes - Page 50

Fresh Fruit Tart Crust 1 cup all-purpose flour 2 teaspoons sugar 1⁄4 teaspoon salt 1⁄4 cup cold butter, cut into 1-inch pieces 1 tablespoon cold shortening 1 egg yolk 2 tablespoons ice water 1 teaspoon lemon juice 1 egg, blended with 1 tablespoon water Filling 1⁄4 cup sugar 1 tablespoon cornstarch 1⁄8 teaspoon salt 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 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-andhalf 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 larger than inverted 10-inch 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 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. 48