Ingredients

  • Martha Stewart's Pecan Pastry
  • 165 grams flour, all-purpose
  • 1 dash salt
  • 85 grams butter, unsalted
  • 110 grams pecans
  • 25 grams sugar, caster
  • 1 eggs
  • Crème Pâtissière
  • 290 milliliters milk
  • 2 egg yolks
  • 55 grams sugar, caster
  • 2 tablespoons flour, all-purpose
  • 2 tablespoons cornstarch
  • ½ teaspoon vanilla
  • Tart
  • 150 milliliters whipping cream lightly whipped
  • 250 grams strawberries halved
  • 3 kiwi fruit sliced
  • 180 grams grapes, black sliced
  • 42 ½ grams apricot preserves

Directions

1. Crème Pâtissière: Scald milk. Cream yolks and sugar until pale. Mix in flours. Pour on the milk and mix well. Return mixture to a clean pan and slowly bring to a boil, stirring continuously. It will go alarmingly lumy, but don't worry. Allow to cool slightly, then add vanilla. May be made a day ahead, covered and refrigerated.
2. Line a 25cm/10in flan ring with the pastry by pressing it in. Refrigerate until firm.
3. Preheat oven to 375*F/190*C/GM5.
4. Bake crust blind until done, about 12-14 minutes. Cool on a rack.
5. Fold cream into crème pâtissière and pile into the crust. Spread out evenly.
6. Prepare fruit. Make apricot glaze and keep warm. Arrange fruit in a higgledy piggledy fashion on top crème. Brush fruit with warm glaze.

Notes
Notes:Original serves 6 for a 10" tart pan, 8-9 4" tarts, 18 2" tarts.
Serving Ideas:Original serves 8.


Categories
DessertsPuddings, tarts/piesFruit
Keywords
tarts/piesFruit DessertsPuddings
MacGourmet downloadCharlotte's Higgledy Piggledy Tart. To import, drag image to your MacGourmet recipe box.