Blueberries are in season!!! Please enjoy this recipe for an APRICOT AND BLUEBERRY TART Reprinted from Kitchen Daily Ingredients Filling 1 ⅓ cup milk ¼ vanilla bean, split, seeds scraped ⅓ cup sugar 2 large egg 2 Tbsp cornstarch 2 ¾ lb apricot, pitted and quartered ¾ lb blueberry (2 cups) Directions 4. Meanwhile, Make the Filling: In a medium saucepan, combine the milk with the vanilla bean and seeds and half of the sugar. Bring to a simmer over moderate heat, stirring. Remove from the heat. Remove the vanilla bean and reserve for another use. 5. Fill a large bowl with ice water. In a medium heatproof bowl, whisk the eggs with the cornstarch and the remaining sugar until smooth. Gradually whisk in half of the hot milk. Pour the mixture into the saucepan and bring to a boil over moderate heat, whisking constantly, until the pastry cream is thickened, 3 minutes; scrape into a stainless steel bowl. Set the bowl in the ice bath and let stand, stirring often, until the pastry cream has cooled completely. 6. Spread the pastry cream in the shell in an even layer. Arrange the apricot quarters in four concentric circles, leaving a 1-inch gap between the second and third circles and a 2-inch round in the center of the tart. Fill in the spaces with the blueberries. Bake the tart for 50 minutes, until the apricots are tender. Let cool slightly. Unmold the tart, cut into wedges and serve warm or at room temperature.
Posted on: Tue, 25 Jun 2013 23:33:25 +0000