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Ingredientes
- 3/4 c. Unbleached all purpose flour
- 6 Tbsp. Cake flour
- 1/4 c. Sugar
- 1 tsp Grated lemon peel
- 6 Tbsp. Chilled unsalted butter, cut into pcs (3/4 stick)
- 2 Tbsp. Water, (about)
- 2 c. Whipping cream
- 1 x Vanilla bean, split lengthwise
- 1/2 c. Sugar
- 6 lrg Egg yolks
- 2 Tbsp. Cornstarch
- 1/2 c. Loganberry preserves
- 1/2 c. Packed golden sugar Fresh berries Mint sprigs
Direcciones
- For crust:Blend first 4 ingredients in processor. Add in butter; cut in using on/off turns till mix resembles fine meal. Blend in sufficient water by Tbsp. to bind dough. Gather into ball; flatten into disk. Wrap in plastic; refrigerate1 hour.
- Preheat oven to 350F. Roll out dough on floured surface to 11-inch round.
- Transfer to 9-inch-diameter tart pan with removable bottom. Trim edges.
- Freeze crust 15 min. Line with foil. Fill with dry beans or possibly pie weights. Bake till set, about 20 min. Remove foil and beans and bake crust till golden brown, about 10 min. Transfer to rack and cold. (Can be made 1 day ahead. Cover and let stand at room temperature.)
- For filling:Place cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add in bean.
- Bring to simmer. Whisk sugar, yolks and cornstarch in small bowl to blend.
- Slowly whisk warm cream into yolk mix. Return to saucepan and cook over medium heat till custard thickens and boils, whisking often, about 7 min. Throw away vanilla bean. Refrigeratetill hard but still spoonable, whisking occasionally, about 1 hour.
- Spread preserves in crust. Carefully spoon custard over. Chill till custard is hard, 4 to 8 hrs.
- Preheat broiler. Press brown sugar through sieve over tart, covering proportionately. Broil till sugar caramelizes, rotating pan as necessary to prevent burning and watching carefully. Refrigerate1 hour. Transfer to platter. Garnish with berries and mint.
- Serves 6.
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