May 29 2008
I don’t remember what motivated me to make this recipe, but I have made it 3 times in 1 week b/c it is just so delicious and SOOO easy.
My mom has a great cookbook called Pillsbury Kitchens’ Family Cookbook from 1979. They just don’t make cookbooks today like they used to. I love these old books that my mom has because everything is made from scratch and every single recipe is good. You just can’t go wrong.
I even tried their Pat-in-Pan Pie Crust which is so so so easy you can’t go wrong, and very nice and flaky. I wouldn’t recommend it for a traditional pie like pumpkin pie, but it’s a great crumbly crust for a tart.
Pat-in-Pan Pie Crust (bellow is twice the original recipe for the tart)
3 Cups Flour
4 teaspoons Fructose (or Sugar)
2 teaspoons Salt
1 Cup of Vegetable Oil (I used corn oil; also recommended: sunflower, rasp seed, or canola oil)
1/4 Cup Milk
In a medium bowl combine the flour, fructose, and salt. Add to that the oil and milk and mix with a spoon until it becomes to difficult to maneuver and then use your hand. Shape into a ball and place in any 9-inch baking dish you wish to use (for the fruit tart I recommend a tart pan or a spring form).
Pat the dough around the dish you wish to use so that the center is deeper than the edges by almost 1 inch (3,5cm). Make sure you make a thick side wall that is at least half an inch thick (2cm).
Custard (the tart’s pie filling)
3/4 Cup Fructose (or sugar)
1/4 teaspoon Salt
1/4 teaspoon Nutmeg (or cinnamon)
1 teaspoon Vanilla Extract
2 1/2 Cups Milk, scalded (really hot – just before boiling)
Preheat oven to 218 degrees C (425 degrees F).
In a large bowl beat eggs thoroughly. Add the fructose, salt, nutmeg, and vanilla to the eggs and mix well. Slowly, about 1/2 a cup at a time, pour in the hot milk and stir at the same time so the eggs do not “scramble”. Continue until all the milk is mixed in.
Pour into the crust-lined tart pan up to the top of the crust (the crust should still be showing, don’t cover it with custard). You may have some left over. Reserve for a second, smaller tart.
Bake for 30-45 minutes, or until a knife inserted in the center of the custard comes out clean. After the first 15 or 20 minutes cover the crust with a ring of aluminum foil so the crust doesn’t burn.
Remove from the oven and let cool in pan. Once completely cooled refrigerate in pan until cold (over night is easiest). Remove from pan, if desired, right before assembly with fruit.
Homemade Apricot Jam
1 Cup of chopped fresh Apricots (very ripe ones)
1/3 Cup Fructose (or Sugar)
1 Tablespoon Water
1/2 teaspoon unflavored Gelatin (powder)
Place all ingredients in a small saucepan and bring to a boil over medium heat. Cook until the mixture thickens and is no longer foaming.
Pour over a strainer for the fruit tart topping.
Fruit Tart Assembly
5-6 small or medium-sized Strawberries, sliced length-wise
1 Kiwi, peeled and sliced
1/2 Cup of Blueberries
1/4 Cup Homemade Apricot Jam
1-2 Tablespoons Water
Then, layer on the kiwi horizontally, with the small extra pieces in the center.
Place the blueberries in the middle and top with a raspberry if desired.
Mix the strained jam with 1 tablespoon of water and heat in the microwave (or a small pan) until just hot – about 30 seconds to a minute. Thin out a little more with water if necessary so that it is easily spreadable with a brush over the top of the tart and doesn’t move the fruit out of place – it will if it’s too thick!
While still hot, but not boiling, brush the jam over the fruit until coated. You should have enough for 3 tarts.
Eat right away or refrigerate until ready to eat.
Makes 8 servings.