Shelly's Recipe

FRESH FRUIT TART

Category: Tarts

1 1/2 cups pastry flour (not bread flour, use low gluten)
1/2 cup sugar
10 tbsp unsalted butter, chilled and cut into pieces
1 extra large egg yolk
1 tbsp whipping cream

Combine the flour and sugar in food processor. Cut in butter using on/off turns until it resembles coarse meal. Add egg yolk and cream; blend until dough begins to come together. Gather dough into ball and flatten into disk. Wrap in plastic and refrigerate at least an hour. Preheat oven to 350 degrees. Roll dough out on lightly floured surface to 1/8 inch thickness. Place dough into 9 inch tart pan with a removable bottom. Trim edges. Refrigerate while preparing filling.

Filling
3/4 cup unsalted butter
3 extra large eggs
1 cup sugar
5 tbsp flour
1 tsp vanilla

Melt butter in small heavy saucepan; cook until light golden brown. Blend eggs and sugar in large bowl. Add flour and vanilla; whisk until combined. Whisk in butter. Place tart shell on heavy baking sheet; pour in filling. Bake until pastry and filling are golden brown, about 30 to 35 minutes. If tart starts to brown too quickly, lower oven temperature to 325 degrees. Transfer tart to wire rack to cool. May prepare one day in advance; cover with plastic wrap and store at room temperature.

Fruit topping
1 (8 oz) jar apricot jelly
Any combination of sliced fruits

Melt apricot jelly in small heavy saucepan. Set aside. Arrange sliced fruits, such as kiwi, strawberries, raspberries, blueberries, blackberries, mandarin oranges, fresh pineapple, or red grapes, in pattern on top of filling. Spread melted apricot jelly over fruit using pastry brush. Serve.