Fabulous Fruit Tart
|
Ingredients |
|
Crust |
|
|
|
½ cup |
butter, room temperature |
125 mL |
|
2 Tbsp |
sugar |
30 mL |
|
¼ cup |
ground almonds |
50 mL |
|
1 Tbsp |
amaretto liqueur or |
15 mL |
|
½ tsp |
almond extract |
2 mL |
|
1 cup |
flour |
250 mL |
|
|
|
|
|
Filling |
|
|
|
1/3 cup |
sugar |
75 mL |
|
3 Tbsp |
cornstarch |
45 mL |
|
dash |
salt |
dash |
|
2 cups |
milk |
500 mL |
|
2 |
egg yolks, lightly beaten |
2 |
|
2 Tbsp |
butter |
30 mL |
|
2 tsp |
vanilla |
10 mL |
|
|
|
|
|
Toppings |
|
|
|
3 cups |
sliced fresh fruit or berries or canned fruit, well drained |
750 mL |
|
½ cup |
apricot jam, heated then sieved |
125 mL |
|
1 Tbsp |
apricot brandy or lemon juice |
15 mL |
|
1 cup |
whipping cream, whipped |
250 mL |
| Directions |
|
Crust: Cream butter and sugar.
Beat in almonds and liqueur. Gradually blend in flour. Press
dough into 9” (23 cm) flan, tart or pie pan. Bake at 300°F (150°C) 25 to 30 minutes or until golden. Cool.
Filling: In medium saucepan, blend
together sugar, cornstarch and salt. Combine milk and egg
yolks. Gradually stir milk mixture into sugar mixture. Cook
over medium heat, stirring constantly, until mixture thickens
and boils. Boil and stir 1 minute. Remove from heat. Stir in
butter and vanilla. Cool, covered with plastic wrap placed
directly on surface. Pour into baked cooled crust.
Topping and Glaze: Arrange
fruit in attractive design over cream filling. Stir apricot
brandy into warm jam. Cool slightly. Brush or spoon over
fruit. Chill thoroughly. Top with whipped cream before
serving. |
|
Nutrient Content |
|
Per Serving: Energy: 235.0 Kcal ·
Carbohydrate: 24.4 g · Protein: 3.3 g · Fat (Total): 14.2 g
· Calcium: 60.8 mg |
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