BOSTON — Basic sweet crust
1-1/4 cups all-purpose flour
1-1/2 tablespoons sugar
1/4-pound butter, chilled, cut into pieces
1 to 2 tablespoons cold water
1 egg yolk, lightly beaten
In a food processor, mix flour and sugar, pulse for about three seconds; add butter, pulse three seconds more until blended, add water, then egg yolk. Pulse until mixture forms a ball. (Do not overpulse).
Remove from processor and roll dough out. Place in 7- to 8-inch tart tin. Bake tart shell in preheated 375 degree F. oven for 15 minutes, or until golden brown. Remove from oven and let cool.
3 egg yolks
1/4 cup sugar plus 1 tablespoon
1 tablespoon cornstarch
1 cup milk
1 teaspoon vanilla
(Plus 1 cup fresh strawberries - hulled and sliced - or raspberries, or blueberries)
In a bowl, mix egg yolks with 1 tablespoon of sugar.
Add cornstarch, whisk until mixed.
Put milk, vanilla, and remaining sugar in a saucepan. Scald.
Mix half the hot milk mixture into the egg mixture. Pour mixture into saucepan with the remaining hot milk and boil quickly, whisking nonstop to keep bottom from scorching.
Remove from heat, pour into bowl to cool. Cover with plastic wrap. Refrigerate 30 minutes or more.
TO ASSEMBLE THE TART:
Spread pastry cream evenly in tart shell; arrange ripe, in-season berries on top. Refrigerate until ready to serve. Serve with whipped cream if desired.
(c) Copyright 1999. The Christian Science Publishing Society