 |
Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 10 |
|
To ripen nectarines, place in a brown paper bag along with an apple. Store at room temperature for several days. Ingredients:
1/2 cup butter, softened |
1/3 cup sugar |
1 cup king arthur unbleached all-purpose flour |
dash salt |
pastry cream: |
1/2 cup sugar |
2 tablespoons plus 2 teaspoons cornstarch |
dash salt |
1-1/2 cups milk |
2 egg yolks |
1 teaspoon vanilla extract |
1-1/2 cups sliced fresh nectarines |
1/2 cup fresh blueberries |
Directions:
1. In a small bowl, cream the butter and sugar until light and fluffy. Add the flour and salt; mix until a ball forms. Cover and refrigerate for 1 hour. Press pastry onto the bottom and up the sides of a greased 9-in. tart pan with removable bottom. Place pan on a baking sheet. Bake at 350° for 18-20 minutes or until golden brown. Cool on a wire rack.
2. For pastry cream, combine the sugar, cornstarch and salt in a saucepan. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Beat a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into another small bowl; cover with plastic wrap and refrigerate, without stirring, until chilled.
3. Just before serving, pour pastry cream into tart shell. Arrange nectarines and blueberries on top. Refrigerate leftovers. Yield: 10-12 servings.
|
|