Summer celebrations in the Northwest always end with fresh seasonal fruit. This tart pairs peaches, blueberries and raspberries with Italian-style pastry cream. Ingredients: For the dough: 10 tablespoons butter 3⁄4 cup confectioners’ sugar 1⁄4 teaspoon vanilla 1 egg, beaten 1⁄4 cup ground almonds 21⁄4 cups flour 1⁄4 teaspoon salt For the pastry cream: 2 cups milk 4 egg yolks 3⁄4 cup sugar 3 tablespoons cornstarch 2 teaspoons vanilla For the topping: 1 pint blueberries 1 pint raspberries 2 to 3 fresh Yakima peaches, peeled and thinly sliced 1⁄4 cup apricot jelly 1 tablespoon rum....
Recipes Embracing the flawors of Tuscany, Umbria and Pacific Northwest
Northwest Fresh Fruit Tart
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