1 1/2 cups all-purpose flour
1/3 cup confectioners' sugar
1 tablespoon finely grated lemon peel, OR 1/8 tsp. lemon oil
1/2 cup (1 stick/4 oz/113g) chilled unsalted butter, cut into pieces
3 tbsp. granulated sugar
1 tbsp. all-purpose flour
1 tbps. cornstarch
2 egg yolks
2/3 cup milk
1/2 tsp. vanilla extract
4 cups mixed berries, such as blueberries, raspberries, strawberries and blackberries
Confectioners' sugar, for dusting top of tart
Preheat oven to 425 degrees F (220 C). Prepare a 9-inch tart pan with removable bottom by lightly spraying with cooking oil spray.
Mix flour, sugar, and lemon peel (or lemon oil, if using) in food processor. Add butter. Cut in using on/off turns until mixture forms moist clumps.
Press dough onto bottom and up sides of prepared tart pan. Pierce crust all over with fork. Freeze 15 minutes. Bake crust at 425 degrees F/220 degrees C (400 degrees F/200 degrees C if using dark colored or non-stick pan) until golden brown, about 15 minutes. Transfer crust to rack and let cool.
In the bowl of an electric mixer fitted with the whisk attachment, beat the sugar, flour, cornstarch and egg yolks on medium speed until thick and pale yellow, 2 to 3 minutes.
In a saucepan over medium heat, combine the milk and vanilla and bring to a simmer. While stirring, pour half the milk into the sugar mixture until combined. Then pour this mixture back into the pan with the remaining milk and place over medium-low heat. Cook, whisking constantly, until the mixture thickens and starts to bubble, 1 to 2 minutes. Be sure to scrape the sides and corners of the pan while whisking to prevent scorching. Pour the pastry cream into a clean bowl and cover the surface with parchment paper. Let cool to room temperature, then refrigerate for 1 hour.
To serve, spoon the pastry cream into the crust, arrange the berries on top and dust with confectioners' sugar.
Makes 8 servings.
Date: August 27, 2006