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Crust
- 1 cup all-purpose flour 250 mL
- 1⁄2 cup confectioners’ (icing) sugar 125 mL
- 2 tbsp grated lemon zest 30 mL
- 1⁄2 cup butter 125 mL
- 2 tbsp lemon juice 30 mL
Custard
- 1⁄3 cup granulated sugar 75 mL
- 1 large egg 1
- 1 large egg yolk 1
- 2 tbsp cornstarch 30 mL
- 11⁄2 tbsp all-purpose flour 22 mL
- 1 cup milk 250 mL
- 1 tsp vanilla extract 5 mL
- 4 cups fresh berries (use any 1 L
- combination of blueberries,
- raspberries or sliced strawberries)
Glaze
- 1⁄2 cup raspberry or apple jelly, melted 125 mL
Instructions
- To make crust: Combine flour, sugar and lemon zest. Cut in butter until mixture resembles coarse crumbs. Gradually add lemon juice, stirring with a fork until mixture is gathered into a ball. Wrap and refrigerate for 30 minutes. Roll dough out to form an 11-inch (28 cm) circle. Transfer to 9-inch (23 cm) tart or flan pan with removable bottom, pressing into bottom and sides. Chill again for 30 minutes. Preheat oven to 425°F (220°C). Prick bottom and sides of pastry with fork to prevent shrinkage. Bake 10 minutes at 425°F (220°C), then reduce heat to 350°F (180°C) for the last 8 to 10 minutes, or until golden.
- To make custard: Whisk sugar, egg and egg yolk until thick. Add cornstarch and flour and whisk well. Heat milk and vanilla in a saucepan until almost boiling. Gradually add milk to egg mixture, then return to saucepan. Cook over low heat, whisking constantly until mixture boils and thickens. Transfer to bowl and refrigerate until well chilled. (This can be prepared a day ahead.)
- To assemble: Remove crust from tart pan and set on platter. Spread cooled custard over bottom of crust and arrange fresh berries on top. Gently brush melted jelly over fruit. Chill until serving time. Serves 10 to 12
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