CHICOPEE, Mass. (Mass Appeal) - With all of the fresh, delicious local food available, you may be looking for new ways to incorporate it into your recipes! Sal Circosta & Mike Zulch from Sal's Bakery and Cafe in Springfield joined us to make a tasty fruit tart.
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- 1/3 cup confectioners' sugar (powdered or icing sugar)
- 1/2 cup cold unsalted butter, cut into small chunks
- Shortbread Crust: Lightly butter, or spray with a nonstick vegetable spray, an 8 or 9 inch tart pan with a removable bottom. You may also use individual tart pans.
- In your food processor, place the flour, sugar, and salt and process to combine. Add the cold butter and pulse until the pastry starts to come together and form clumps. Transfer the pastry to the prepared pan and, using your fingertips; evenly press the pastry onto the bottom and up the sides of the pan.
- Gently pierce the bottom of the crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.)
- Preheat oven to 425 degrees F (220 degrees C) and place rack in the center of the oven.
- Place the tart pan on a larger baking sheet and bake the crust until golden brown, about 13-15 minutes. Remove from oven and place on a wire rack to cool. It is now ready to be filled.
- 2 cups milk
- ¼ cup flour
- 2 egg yolks
- 1 cup sugar
- In a small saucepan, combine all ingreidents.
- Whisk ingredients togethers so that the mixure is smooth.
- Put on stovetop on medium to high heat, stir constantly
- Once the custard boils, remove it from heat and place in a container.
- Put custard into the refrigerator to allow custard to thicken.
- Various sliced fruits (kiwi, strawberries, blueberries, raspberries, blackberries, etc)
- ¼ cup of apricot preserves, boiled into a syrup.
- In a baked crust, fill with cooled custard.
- Take sliced fruit and place on custard to a design of your choice.
- Brush the warm apricot preserves on top to seal the fruit.