Fresh Fruit Tart with Boysenberry Cream Recipe

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Ingredients

Count

Nutrition

580

Calories

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Ingredients:

Serving

1 large egg
2 large egg yolks
1 tbsp cornstarch
2 tsp fresh lemon juice
1 1/2- pint basket fresh boysenberries or 1 1/3 cup frozenunsweetened boysenberries, thawed
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter
1 1/4 cups unbleached all purpose flour
1/4 cup sugar
pinch of salt
7 tbsp cold unsalted butter, cut into small pieces
1 tsp grated lemon peel (yellow part only )
3 tbsp fresh lemon juice
1 1- pint basket strawberries, stemmed, halved
1 1/2- pint basket fresh raspberries
1 1/2- pint basket fresh boysenberries or blackberries
1 large peach , cut into 1/2-inch-wide slices
5 tbsp currant jelly

Directions:

For filling: Beat egg and yolks in small bowl to blend. Dissolve cornstarch in lemon juice in small bowl. Mix into eggs. Puree berries and sugar in blender. Strain puree through a fine sieve into medium saucepan. Add butter and bring to simmer over medium-high heat. Slowly whisk hot berry mixture into egg mixture. Return mixture to same saucepan and cook until filling is very thick and boils, whisking constantly, about 3 minutes. Transfer filling to small bowl. Press plastic wrap directly onto surface to prevent skin from forming; refrigerate at least 6 hours. (Can be prepared 1 day ahead.)
For crust: Blend flour, sugar and salt in processor. Add butter and lemon peel and process using on/off turns until coarse meal forms. Add lemon juice and process until moist clumps form. Gather into ball; flatten into disk. Wrap dough in plastic and refrigerate 45 minutes. (Can be prepared 1 day ahead. Let soften slightly at room temperature before continuing.)
Position rack in center of oven and preheat to 350°F. Roll dough out on lightly floured surface to 1/8-inch-thick round. Fold dough over rolling pin and transfer to 9x1-inch tart pan with removable bottom. Gently press dough into pan. Trim and finish edges. Chill 15 minutes. Line dough with foil and fill with dry beans or pie weights. Bake 15 minutes. Remove beans and foil and bake until crust is golden, about 20 minutes longer. Transfer crust to rack and cool.
Spread filling evenly in crust. Arrange strawberries, cut side down, in irregular pattern on filling. Fill in with raspberries and boysenberries. Tuck peach slices between berries. Stir currant jelly in heavy small saucepan over low heat until melted. Brush jelly over fruit to glaze. (Can be prepared 3 hours ahead. Refrigerate.)

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	579.68 Kcal (2427 kJ)
Calories from fat	194.84 Kcal
		% Daily Value*
Total Fat	21.65g	33%
Cholesterol	115.15mg	38%
Sodium	43.6mg	2%
Potassium	1140.74mg	24%
Total Carbs	58.86g	20%
Sugars	24.17g	97%
Dietary Fiber	7.13g	29%
Protein	38.79g	78%
Vitamin C	10.2mg	17%
Vitamin A	0.2mg	5%
Iron	3.3mg	19%
Calcium	401.6mg	40%

Amount Per 100 g
Calories	160.32 Kcal (671 kJ)
Calories from fat	53.89 Kcal
		% Daily Value*
Total Fat	5.99g	33%
Cholesterol	31.85mg	38%
Sodium	12.06mg	2%
Potassium	315.49mg	24%
Total Carbs	16.28g	20%
Sugars	6.68g	97%
Dietary Fiber	1.97g	29%
Protein	10.73g	78%
Vitamin C	2.8mg	17%
Iron	0.9mg	19%
Calcium	111.1mg	40%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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