(Ignore the very cheesy picture...I made this for our anniversary so my hubby took the pic)
Her recipe was for raspberries but strawberries are an easy substitute.
Crust:
1 ¼ cup flour
½ tsp baking powder
¼ tsp salt
1 TBL sugar
½ orange rind, grated
1egg yolk
6 TBL cold butter, cut into pieces
3-4 TBL whipping cream (I just used milk)
Sift the flour, baking powder, and salt into a bowl. Stir in the sugar and orange rind. Add the cutter and cut in with a pastry blender until the mixture resembles coarse crumbs. With a fork, stir in the egg yolk and just enough cream to bind the dough. Gather into a ball, wrap in wax paper, and refrigerate. Prepare the filling.
Filling:
3 egg yolks
1/3 cup sugar
3 TBL flour
1 ¼ cup milk
1/8 tsp salt
½ tsp vanilla
Beat the egg yolks and sugar until thick and lemon colored. Gradually stir in the flour. In a saucepan, bring the milk and salt just to a boil, and remove from heat. Whisk into the egg yolk mixture, return to the pan, and continue whisking over moderately high heat until just bubbling. Cook for three minutes to thicken. Transfer immediately to a bowl. Add the vanilla and stir to blend. Cover with wax paper to prevent a skin from forming.
Topping:
1 lb fresh raspberries (strawberries also work well)
Glaze: (I compeletly forgot to make the glaze...we just added whipped cream :)
5 TBL concord grape jelly
1 TBL fresh orange juice
Preheat the oven to 400 degrees. On a lightly floured surface, roll out the dough about 1/8 inch thick, transfer to a 10-inch tart pan and trim the edge. Prick the bottom all over with a fork and line with aluminum foil. Fill with pie weights and bake for 15 minutes. Remove the foil and weights. Continue baking until golden, 6-8 minutes more. Let cool.
Spread an even layer of the pastry cream filling in the tart shell and arrange the raspberries on top. Prepare the glaze by melting the jelly and orange juice in a pan and brush on top to glaze. DO NOT GLAZE UNTIL SERVING TIME!
Nice and refreshing!
