| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
May 1991 |
1 |
servings |
INGREDIENTS
| 1 |
lg |
Egg |
| 2 |
lg |
Egg yolks |
| 1 |
tb |
Cornstarch |
| 2 |
ts |
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 |
tb |
Cold unsalted butter; cut into small |
|
|
; pieces |
| 1 |
ts |
Grated lemon peel; (yellow part only) |
| 3 |
tb |
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 |
lg |
Peach; cut into |
|
|
; 1/2-inch-wide |
|
|
; slices |
| 5 |
tb |
Currant jelly |
INSTRUCTIONS
FILLING
CRUST
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
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