Loading ...
Loading ...
Loading ...
CRUST
1 cup all-purpose flour
2 teaspoons sugar
74 teaspoon salt
74 cup cold butter, cut into
l-inch pieces
1 tablespoon co/dshortening
1 egg yolk
2 tablespoons ice water
1 teaspoon lemon juice
1 egg, blended with
1 tablespoon water
FILLING
7_ cup sugar
1 tablespoon cornstarch
_/_ teaspoon salt
3/4 cup half-and-half
2 egg yolks, beaten
V_ teaspoon vanilla
C:,
Position multipurpose blade in work bowl. Add flour, sugar, and salt. Process until mixed,
about 2 seconds. Add butter and shortening. Pulse 3 to 4 times, 2 to 3 seconds each time,
or until crumbly. In small bowl, blend egg yolk, 2 tablespoons water, and lemon juice.
Sprinkle evenly over flour mixture. Pulse 1 to 3 times, 2 to 3 seconds each time, or until dry
ingredients are moistened and crumbly.
On lightly floured surface, shape into a ball. Roll into a circle 2 inches larger than inverted
10-inch tart pan. Fit into tart pan, being careful not to stretch dough. Trim edges of crust.
Prick shell thoroughly with fork. Bake at 425 °F for 8 to 12 minutes, or until light golden
brown. Brush shell with egg and water mixture to seal holes. Bake for 1 minute to set egg.
Cool completely.
In small saucepan over medium heat, combine sugar, cornstarch, and salt. Add half-and-half
and egg yolks. Cook and stir until very thick. Remove from heat. Add vanilla. Whisk until
smooth. Cool completely.
Loading ...
Loading ...
Loading ...