Return to Main Recipes Page/Return to Home Page
Crust:
Filling:
Topping:
Glaze:
Make Crust:
Make Filling:
Cook over low heat until thickened. Remove from heat and add butter stirring until blended.
Chill until ready to assemble. Then pour curd over crust.
Assembly:
Make Glaze:
Posted by Nancy Berry
Nutritional Info Per Serving: N/A
10 oz. crushed mandelbrot (click here for recipe)
3 tablespoons melted butter or margarine
5 egg yolks
1/2 cup sugar
1/4 cup lemon juice and the zest of one lemon
6 tablespoons cold sweet butter
Raspberries
Sliced canned peaches in own juice
1/2 cup peach juice
1 teaspoon potato starch
1 teaspoon lemon juice
Blend and press into a 10" tart pan. Freeze until ready to assemble tart.
Whisk egg yolks together with sugar for 1 minute and add lemon juice and zest and whisk again.
Top with fresh fruit as follows: Arrange raspberries as the border (single or double) and fill in the center artfully with peach slices. You may want to slice the peaches so they are a little thinner to arrange on the tart.
Pour 1/4 cup of juice into saucepan and add the potato starch until blended. Then add the remaining 1/4 cup juice and heat until thickened and translucent. Stir in lemon juice and pour into glass bowl and chill until 5 minutes before using. Then brush glaze over each piece of exposed fruit and refrigerate until ready to serve.