1cupfresh berries and fruitAny appropriate fruit in season.
3Tbspstrawberry or apple jelly.NOT jam or preserves. Needs to be clear.
Instructions
Crust by Hand
Preheat oven to 400°F or 204°C
Cream butter and sugar
Beat eggs
Sift dry ingredients
Add beaten eggs and dry ingredients to creamed butter. DO NOT OVERMIX. Mixture should be crumbly
Press into 1 13" round tart pan or pan of your choice. Pan should have a removable bottom.
Poke several holes with a fork into the base of the tart to avoid the pastry from bubbling up during baking.
Place tart pan with removable base on cookie sheet
Bake in oven until golden brown. 5-8 minutes
Crust with Food Processor.
Preheat oven to 400° fahrenheit or 204° celcius
In food processor, combine butter and sugar and blend
Beat eggs
Sift dry ingredients
Add beaten eggs and dry ingredients to creamed butter. DO NOT OVERMIX. Mixture should be crumbly
Press into 1 x 13" round springform pan with removable bottom.
Custard
Heat milk in a thick bottomed saucepan.
Add butter when warm.
Beat eggs and dry ingredients together in a bowl.
Add a small amount of heated milk to the egg mixture and stir until smooth.
Pour the warmed egg mixture back into the saucepan of heated milk.
Return the saucepan to the stove and cook the custard over medium low heat. Stir continuously until the mixture turns to a very thick custard.
Pour the custard into the baked tart shell.
Let the custard cool.
Fresh fruit topping
Slice the fruit .
Arrange the fruit .
Heat the fruit jelly in a small bowl in the microwave until it bubbles.
Using a pastry brush, lightly coat the fruit to give it a shine. You may have to keep microwaving the jelly if it congeals or you can place the bowl containing your jelly into a bowl of boiling water to slow down that process.