Page 19 - Allison's Magazine Issue #97

This fruit tart is truly a masterpiece. Sweetened sour cream
pastry filling is layered underneath a bounty of fresh summer
fruit, making this a dessert no one will forget.

SERVES 6–8

SUMMER FRUIT-AND-

SOUR CREAM TART

INGREDIENTS: INSTRUCTIONS:

Ready-to-bake piecrust 1 Bake piecrust according to package instructions, and let cool.
2 cups half-and-half
½ cup sugar 2 In a large saucepot over medium heat, whisk together half-and-half with ¼
5 egg yolks cup sugar. Bring to a scald of 180°F, whisking frequently.
3 tablespoons cornstarch (dissolved in
3 tablespoons of half-and-half) 3 In a large bowl, whisk together yolks with remaining sugar until fluffy. Using a
2 teaspoons vanilla extract ladle, pour the hot half-and-half in a thin stream into mixture while whisking to
1 cup sour cream temper the eggs. Return to the pot, and whisk in cornstarch mixture and vanilla.
6 strawberries, sliced Whisk for 2–3 minutes or until thickened. Remove from heat, and let cool to
2 kiwis, sliced room temperature. Fold in sour cream until combined. Keep refrigerated until
2 /3 cup blueberries ready to assemble.
2 /3 cup raspberries
2 /3 cup blackberries 4 Fill baked piecrust with pastry cream, and top with fresh fruit. Refrigerate until
2 /3 cup mandarin orange slices ready to slice and serve. Garnish with mint.
4–6 fresh figs
Fresh mint sprigs, for garnish

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