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In The Kitchen

Fruit and custard tart with sweet pastry crust.

  • James Sullivan

    Pastry crust: 1 c. flour, 3 oz. salted butter (or add 1/8 t. salt), 2 T. sugar, 1 egg. Mix flour and sugar. Cut butter into flour. Beat egg lightly and mix with flour. Kneed lightly. Roll out between wax paper and place in 8" pie pan. Prick dough with a fork in several place and fill with pie weights. Bake about 10 minutes at 375°F until very lightly colored. Cool before filling.

  • James Sullivan

    Custard: 3 eggs, 1.5 c heavy cream, 1/4 c sugar, 1/8 t salt, 2 T sour apple juice, 2 t vanilla. Beat eggs, sugar, and salt in sauce pan in water bath. Whisk in cream. Stir continuously until mixture begins to thicken. Do not let boil. When custard has thickened, stir in apple juice and vanilla, let cool, pour into prebaked tart shell, cover with stone fruit (peach, nectarine, plum) and apple slices. Refrigerate until serving.

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