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Summer Fruit Tart




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




1-1/4 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/4 cup butter
3 to 4 tablespoons water
1/4 cup sugar
3 tablespoons cornstarch
1-1/4 cups fat-free milk
1/4 cup refrigerated or frozen egg product, thawed
3 tablespoons frozen orange juice concentrate, thawed
2 teaspoons vanilla
3 cups fresh fruit, such as peeled and sliced peaches, sliced plums, peeled and sliced kiwifruit, strawberries, blueberries, and raspberries
2 tablespoons honey
1 tablespoon rum or orange juice


Recipe



1. In a medium bowl, stir together flour, the 2 tablespoons sugar, and 1/4 teaspoon salt. Using a pastry blender, cut in butter until pieces are the size of small peas. Sprinkle 1 tablespoon of the cold water over part of mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat with remaining water, 1 tablespoon at a time until all dough is moistened. Form into a ball.
2. On a lightly floured surface, flatten dough with hands. Roll from center to edges, forming a circle about 13 inches in diameter. Ease pastry into an 11-inch tart pan with removable bottom, being careful not to stretch the pastry. Trim even with edge of pan. Prick pastry generously with tines of a fork. Bake in a 450 degree F oven for 10 to 12 minutes or until golden brown. Cool on wire rack.
3. For filling, in a heavy medium saucepan, stir together the 1/4 cup sugar and the cornstarch; stir in milk and egg product. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more. Remove from the heat. Stir in orange juice concentrate and vanilla. Cover surface of the filling with plastic wrap; refrigerate 3 to 24 hours or until thoroughly chilled.
4. Spread cooled filling in pastry shell. Cover; chill for 1 hour.
5. Arrange fruit as desired on top of filling. Combine honey and rum. Brush fruit with honey mixture. Serve immediately, or cover and chill for up to 1 hour. Before serving, remove side of pan. Makes 10 servings