I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! Heat apicot jam until it is quite liquid and brush this generously over the fresh fruit to set and seal the tart. Place pieces of fruit attractively over tart. To assemble: Spoon custard into baked pie shell and smooth.Place piece of plastic wrap directly onto surface of custard (this prevents a 'skin' from forming) and allow to cool completely. Return custard to pot and cook, over medium-low heat, until custard has thickened and coats the back of a spoon (5-7 minutes). Slowly dribble in hot milk into egg mixture, whisking continuously, until all of milk has been added. To make custard: In medium bowl, whisk egg yolks, sugar and flour until thick and pale heat milk in saucepan until almost boiling remove from heat.Roll pastry between two sheets of wax paper, making the pastry large enough to cover base and sides of a buttered 9-inch fluted tart pan trim edges place sheet of foil into pastry and fill with pie weights or dried beans bake 20-25 minutes remove foil and beans and bake a further 5 minutes allow to cool.To make pastry: Using fingertips, rub butter into flour until mixture resembles coarse meal stir in sugar and egg yolks press mixture together to form a ball and refrigerate in plastic wrap for 30 minutes preheat oven to 375☏.
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