Red White and Blue Tart

Red White and Blue Tart

Dough

1 egg yolk

1 Tb Cream, or Milk

½ tsp vanilla

1 and ¼ flour

¾ cup powdered sugar

½ tsp salt

1 stick butter

Filling

2 cups half and half

½ cup sugar

2 tsp vanilla ( if you have clear vanilla it won’t discolor the white cream)

5 egg yolks

3 Tb cornstarch

½ cube butter (¼ cup)

Fruit

2 cups raspberries

1 cup blueberries

Sliced strawberries

Seedless fruit jelly (any flavor you like will do)

1. Preheat the oven to 375 F

2. Process the flour, sugar, and salt together. Add the butter to the food processor in pieces and pulse until it resembles wet sand. Add the yolk, milk, and vanilla together and process until dough comes together.

3. Press into prepared (buttered or oiled) tart pan or 9x13 pan (If you use a 9x13 it is difficult to get the pieces out of the pan, but you can make it look more like an American flag which is pretty cool)

4. Freeze the crust for ½ an hour then cover with aluminum foil and weights (pie weights are great, but dry beans work just as well)

5. Bake at 375 F for 30 minutes then remove the aluminum foil and weights and bake another 5-10 minutes until the crust is golden. Let cool completely.

Filling:

1. Bring half and half, ¼ cup of sugar, salt, and vanilla to a simmer. Meanwhile whisk the egg yolks, cornstarch, and remaining sugar together until smooth. Slowly whisk half of the half and half mixture into the egg yolk mixture then add the now warm yolk mixture back to your saucepan with the remaining half and half mixture. Heat on medium heat until mixture thickens and bubbly. (Tempering the yolks (by adding the warm mixture and then adding the yolks back to the pan) keeps them from cooking too quickly and causing your cream to be lumpy.)

2. Remove from heat and mix in butter. Cool in fridge until chilled and firm (about 3 hours).

3. Spread cream mixture on crust

Fruit

1. Melt the jelly and lightly cover the fruit with a lightly layer of melted jelly. (This causes your fruit to glisten and keep a much longer time.

2. Arrange fruit in rings out from the middle in circles. (Alternatively arrange in a certain design like the flag for more patriotic tarts)