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Fresh Fruit Tart With Boysenberry Cream

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CATEGORY CUISINE TAG YIELD
Eggs May 1991 1 Servings

INGREDIENTS

1 Egg
2 Egg yolks
1 T Cornstarch
2 t Fresh lemon juice
1 1/2 pt Basket fresh boysenberries
or 1 1/3 cup thawed
frozenunsweetened
boysenberries
1/2 c Sugar
1/4 c Unsalted butter, 1/2 stick
1 1/4 c Unbleached all purpose flour
1/4 c Sugar
1 pn Salt
7 T Cold unsalted butter, cut
into small
pieces
1 t Grated lemon peel, yellow
part only
3 T Fresh lemon juice
1 1 pint basket strawberries
stemmed halved
1 1/2 pt Basket fresh raspberries
1 1/2 pt Basket fresh boysenberries
or
blackberries
1 Peach, cut into
1/2-inch-wide
slices
5 T Currant jelly

INSTRUCTIONS

For filling: Beat egg and yolks in small bowl to blend. Dissolve
cornstarch in lemon juice in small bowl. Mix into eggs. Puree berries
and sugar in blender. Strain puree through a fine sieve into medium
saucepan. Add butter and bring to simmer over medium-high heat.  Slowly
whisk hot berry mixture into egg mixture. Return mixture to  same
saucepan and cook until filling is very thick and boils,  whisking
constantly, about 3 minutes. Transfer filling to small bowl.  Press
plastic wrap directly onto surface to prevent skin from  forming;
refrigerate at least 6 hours. (Can be prepared 1 day ahead.)  For
crust: Blend flour, sugar and salt in processor. Add butter and  lemon
peel and process using on/off turns until coarse meal forms.  Add lemon
juice and process until moist clumps form. Gather into  ball; flatten
into disk. Wrap dough in plastic and refrigerate 45  minutes. (Can be
prepared 1 day ahead. Let soften slightly at room  temperature before
continuing.)  Position rack in center of oven and preheat to 350F. Roll
dough out on  lightly floured surface to 1/8-inch-thick round. Fold
dough over  rolling pin and transfer to 9x1-inch tart pan with
removable bottom.  Gently press dough into pan. Trim and finish edges.
Chill 15 minutes.  Line dough with foil and fill with dry beans or pie
weights. Bake 15  minutes. Remove beans and foil and bake until crust
is golden, about  20 minutes longer. Transfer crust to rack and cool.
Spread filling evenly in crust. Arrange strawberries, cut side down,
in irregular pattern on filling. Fill in with raspberries and
boysenberries. Tuck peach slices between berries. Stir currant jelly
in heavy small saucepan over low heat until melted. Brush jelly over
fruit to glaze. (Can be prepared 3 hours ahead. Refrigerate.)  Serves
8.  Bon Appetit May 1991  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

A Message from our Provider:

“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”

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