Fresh Seasonal Fruit Tart

• 1 1/2 cups flour
• 1/8 salt a teaspoon of
• 1/2 cup unsalted butter
• 1/4 granulated sugar a cup
• 1 large egg beaten
• 1 1/4 cups milk
• 1 teaspoon vanilla extract
• 3 large egg yolks
• 1/4 granulated sugar a cup
• 1/8 cup flour
• 2 tablespoons cornstarch
• 3/4 Grand Marnier a tablespoon of, or water if you prefer
• 1/2 cup apricot jam or perserves, We used raspberry-apricot perserves
• 1 tablespoon grand marnier or water if you prefer
• fruit Fresh, for topping the tart:
• 3 cups mixed fruit We used raspberries

1. Whisk flour & salt in separate, medium size bowl. Set aside.
2. With a hand mixer, beat butter until softened in large bowl.
3. Add sugar to butter, beat until light & fluffy
4. Add beaten egg, until just incorporated
5. Add flour mixture all at once, mix until dough forms a ball: do not over-mix.
6. Flatten into a disk, cover in plastic wrap, & refrigerate for 20 minutes until firm (or overnight if making dough in advance)
7. Roll out pastry dough on floured surface, until about 1/8 inch thick & 11-12 inches in diameter (should be about an inch larger than pan - place pan upside down in center of dough to check for correct size)
8. Roll pastry around floured rolling pin to transfer (unroll) onto tart dish (9 inch tart dish with removable bottom)
9. Lightly press pastry into bottom & sides of pan, roll the rolling pin over the tart dish to cut off extra dough
10. Prick dough bottom with a fork to prevent dough from puffing up while baking, cover & refrigerate for 20 minutes
11. Preheat the oven to 400 degrees, with a rack in the center
12. Line unbaked pastry shell with aluminum foil, fill with pie weights, rice, or beans, filling the whole tart dish to the top
13. Bake tart for 20-25 minutes, until crust is dry & lightly golden brown.
14. Remove weights and cool crust on wire racks
15. Pastry cream:
16. In a medium-sized stainless steel bowl, mix sugar & egg yolks with a wooden spoon, careful not to let mixture sit too long to prevent pieces of egg from forming
17. Whisk flour & cornstarch together separately, then add to egg mixture & mix until you have a smooth paste
18. Meanwhile, in a saucepan, combine the milk & vanilla over medium heat until boiling. (Caution! The milk will foam up fast so watch carefully)
19. Remove from heat & slowly add to egg mixture, whisking constantly to prevent curdling
20. Place back into saucepan & cook over medium heat until boiling, whisking constantly
21. Once it is boiling, whisk for another 30 seconds until it thickens & is hard to stir.
22. Remove from heat, immediately whisk in liquor
23. Pour into clean bowl, immediately cover with plastic wrap (to prevent crust from forming) & refrigerate until needed (can make up to three days in advance, beating to dissolve any lumps that may form)

flour, salt, unsalted butter, sugar, egg, milk, vanilla, egg yolks, sugar, flour, cornstarch, water, apricot, grand marnier, fruit, mixed fruit

Taken from www.yummly.com/recipe/Fresh-Seasonal-Fruit-Tart-1656598 (may not work)