crust you don't have to roll out. I ran across this recipe from a McCall's magazine dated July/ 1994 and have been using it ever since. Hope you like it as much as I do!
FRESH-FRUIT TART
PASTRY
2 large egg yolks
1 tsp vanilla extract
1-1/4 cups unsifted all-purpose flour
3/4 cup sliced almonds, divided
1/3 cup confectioners' sugar
1/4 tsp salt
1/2 cup unsalted butter, cold, cut into small pieces
FILLING
1 cup fresh orange juice
1-1/2 tsp unflavored Knox gelatin
3 large egg yolks
1/2 cup granulated sugar
3 Tbsp all-purpose flour
1/2 cup plain low-fat yogurt (I frequently substitute sour cream.)
1 tsp grated orange zest (I use more.)
1/2 cup heavy whipping cream, cold
TOPPING
1/4 cup seedless raspberry jam
2 tsp fresh orange juice
1 pint strawberries, hulled
1/2 pint raspberries
1/2 cup blueberries
Confectioners' sugar for dusting
Orange-zest twists
1) Make pastry: In small bowl, with fork, beat egg yolks and vanilla until blended. In food processor, combine flour, 1/2 cup almonds, the sugar and salt; process until nuts are finely ground. Add butter; process 10 seconds or until mixture resembles cornmeal. Add egg-yolk mixture; process until dough forms a ball. (I process until JUST BEFORE dough forms a ball so my crust won't be tough.)
Grease an 11-inch tart pan with a removable bottom; Working from edge to center, press small pieces of dough into bottom and up sides of pan. With fork, prick pastry on bottom. Sprinkle with remaining almonds; pat almonds lightly into pastry. Refrigerate 30 minutes.
Preheat oven to 375 degrees F. Bake tart shell 18 to 20 minutes or until pastry is browned and baked through. Cool completely on wire rack. (I bake with pie weights on parchment paper and after 10 minutes, I remove weights & paper and finish baking the remaining time needed--usually about 8 minutes in my oven.)
2) Make filling: In small saucepan, heat 3/4 cup orange juice over low heat until hot. In small bowl, sprinkle gelatin over remaining 1/4 cup orange juice; set aside to soften. In medium saucepan, gradually sprinkle sugar over egg yolks whisking constantly to mix in. Add flour; whisk to blend. Gradually whisk in hot orange juice; heat, whisking, until boiling and thick. Cook 1 minute, whisking constantly. Add gelatin mixture; whisk 1 minute, until melted. Remove from heat. Add yogurt and orange zest; whisk to blend. Pour mixture into medium bowl; place in larger bowl of ice and water. Chill, stirring frequeently, until custard thickens enough to mound slightly; remove bowl from ice water.
3) In medium chilled bowl using chilled beaters, whip heavy cream until stiff; with a large rubber spatula and using an under-and-over motion, gently fold whipped cream into chilled filling. Spread in bottom of tart shell; chill 1 to 2 hours.
4) Prepare topping: In small saucepan, heat jam over low heat until melted; stir in 2 teaspoons orange juice. Pour into small bowl; cool to room temperature. Quarter strawberries lengthwise, arrange in two concentric rings around outer edge of tart over fililng, with points out, altermating berries with cut sides facing up and down. Arrange raspberries and blueberries in center over filling.
Brush or drizzle strawberries with jam mixture. Place confectioners' sugar in sieve; sprinkle over raspberries & blueberries in center. Garnish with orange zest twists. Refrigerate until serving (up to 1 hour). Remove pan side; place tart on serving platter and slice. Makes 12 servings.
FRESH-FRUIT TART
PASTRY
2 large egg yolks
1 tsp vanilla extract
1-1/4 cups unsifted all-purpose flour
3/4 cup sliced almonds, divided
1/3 cup confectioners' sugar
1/4 tsp salt
1/2 cup unsalted butter, cold, cut into small pieces
FILLING
1 cup fresh orange juice
1-1/2 tsp unflavored Knox gelatin
3 large egg yolks
1/2 cup granulated sugar
3 Tbsp all-purpose flour
1/2 cup plain low-fat yogurt (I frequently substitute sour cream.)
1 tsp grated orange zest (I use more.)
1/2 cup heavy whipping cream, cold
TOPPING
1/4 cup seedless raspberry jam
2 tsp fresh orange juice
1 pint strawberries, hulled
1/2 pint raspberries
1/2 cup blueberries
Confectioners' sugar for dusting
Orange-zest twists
1) Make pastry: In small bowl, with fork, beat egg yolks and vanilla until blended. In food processor, combine flour, 1/2 cup almonds, the sugar and salt; process until nuts are finely ground. Add butter; process 10 seconds or until mixture resembles cornmeal. Add egg-yolk mixture; process until dough forms a ball. (I process until JUST BEFORE dough forms a ball so my crust won't be tough.)
Grease an 11-inch tart pan with a removable bottom; Working from edge to center, press small pieces of dough into bottom and up sides of pan. With fork, prick pastry on bottom. Sprinkle with remaining almonds; pat almonds lightly into pastry. Refrigerate 30 minutes.
Preheat oven to 375 degrees F. Bake tart shell 18 to 20 minutes or until pastry is browned and baked through. Cool completely on wire rack. (I bake with pie weights on parchment paper and after 10 minutes, I remove weights & paper and finish baking the remaining time needed--usually about 8 minutes in my oven.)
2) Make filling: In small saucepan, heat 3/4 cup orange juice over low heat until hot. In small bowl, sprinkle gelatin over remaining 1/4 cup orange juice; set aside to soften. In medium saucepan, gradually sprinkle sugar over egg yolks whisking constantly to mix in. Add flour; whisk to blend. Gradually whisk in hot orange juice; heat, whisking, until boiling and thick. Cook 1 minute, whisking constantly. Add gelatin mixture; whisk 1 minute, until melted. Remove from heat. Add yogurt and orange zest; whisk to blend. Pour mixture into medium bowl; place in larger bowl of ice and water. Chill, stirring frequeently, until custard thickens enough to mound slightly; remove bowl from ice water.
3) In medium chilled bowl using chilled beaters, whip heavy cream until stiff; with a large rubber spatula and using an under-and-over motion, gently fold whipped cream into chilled filling. Spread in bottom of tart shell; chill 1 to 2 hours.
4) Prepare topping: In small saucepan, heat jam over low heat until melted; stir in 2 teaspoons orange juice. Pour into small bowl; cool to room temperature. Quarter strawberries lengthwise, arrange in two concentric rings around outer edge of tart over fililng, with points out, altermating berries with cut sides facing up and down. Arrange raspberries and blueberries in center over filling.
Brush or drizzle strawberries with jam mixture. Place confectioners' sugar in sieve; sprinkle over raspberries & blueberries in center. Garnish with orange zest twists. Refrigerate until serving (up to 1 hour). Remove pan side; place tart on serving platter and slice. Makes 12 servings.