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Receta Mixed Berry Tart
by Global Cookbook

Mixed Berry Tart
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  Raciónes: 12

Ingredientes

  • 2 c. lowfat milk or possibly oat lowfat milk
  • 1/3 c. sugar
  • 1 pch salt
  • 1/2 c. unbleached flour
  • 1/2 tsp vanilla extract
  • 4 dsh orange oil or possibly extract
  • 1 c. unbleached flour
  • 1/3 c. whole wheat pastry flour
  • 1/3 c. canola oil
  • 3 Tbsp. sugar
  • 1/2 tsp baking pwdr
  • 1 pch salt
  • 3 Tbsp. ice water, up to 4
  •     Berry sauce
  • 3 c. whole berries, 3 varieties:
  •     strawberries or possibly raspberries or possibly, hulled
  •     blueberries or possibly blackberries
  • 1/3 c. apple jelly

Direcciones

  1. 12 SERVINGS LACTO
  2. This dessert has the look and flavor of a free-standing bakery tart, complete with pastry cream. If using strawberries and blackberries, choose ones which are uniform in size.
  3. Pastry cream: In medium saucepan, whisk together 11/2 c. lowfat milk, sugar and salt.
  4. Put flour into small bowl. Add in remaining 1/2 c. lowfat milk little by little, stirring to make a smooth paste. Press paste through sieve with wooden spoon into saucepan with lowfat milk-sugar mix. Add in vanilla and orange oil or possibly extract.
  5. Stirring constantly, bring to a boil over medium heat. Continue cooking and stirring 6 min longer. Scrape into bowl using spatula. Place plastic film directly on top and refrigerate4 to 6 hrs. (Makes 2 c..)
  6. Crust: In food processor, combine flours, oil, sugar, baking pwdr and salt.
  7. With motor running, add in ice water by the tablespoonful and process just till dough comes together, about 4 min.
  8. Turn dough out on work surface and briefly knead into a ball. Wrap and refrigeratein refrigerator about 1 hour.
  9. Preheat oven to 375 degrees. Coat 9-inch tart pan with nonstick cooking spray.
  10. Place two 15-inch lengths of wax paper on counter, overlapping in middle.
  11. Place dough in middle. Cover with two additional sheets of overlapping wax paper. Roll dough out into 13. to 14-inch circle about 1/8 inch thick.
  12. Carefully peel wax paper from top and transfer dough to tart pan. Ease dough into pan, pat proportionately and press edges into sides of pan. Press with tines of fork around top of crust to make decorative design.
  13. Prick bottom of dough at 1 inch intervals with fork. Bake till crust is golden brown and edges begin to shrink from sides of pan, 15 to 18 min. Remove to wire rack and let cold. Remove side of pan and slide crust onto serving plate using spatula.
  14. Spread cooled pastry cream proportionately into baked tart shell. Arrange berries in concentric rings over pastry cream, larger berries should be outside, smaller berries toward center.
  15. Heat apple jelly in small nonaluminum saucepan till melted, whisking to make smooth. With pastry brush, dab and brush apple jelly over tops of berries. To serve, slice with serrated knife into 12 equal pcs.