KitchenAid KPFP850OB Instruction Manual - Page 86

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 Continued... 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 egg yolk, 2 tablespoons water, and lemon juice. Sprinkle evenly over flour mixture. Pulse 1 to 3 times, 2 to 3 seconds each time, or until dry ingredients are moistened and crumbly. On lightly floured surface, shape into a ball. 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 shell with egg and water mixture to seal holes. Bake for 1 minute to set egg. Cool completely. In small saucepan over medium heat, combine sugar, cornstarch, and salt. Add half-and-half and egg yolks. Cook and stir until very thick. Remove from heat. Add vanilla. Whisk until smooth. Cool completely. Continued... 84