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Crostata Di Frutta Di Stagione

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CROSTATA DI FRUTTA DI STAGIONE
 Categories: Desserts, Fruits/nuts, Italian
      Yield: 6 Servings
 
MMMMM-------------------------SHORTCAKE------------------------------
      7 oz Flour
  2 1/2 oz Sugar
      1 pn Salt
  3 1/2 oz Butter
      2    Egg yolks
    1/4 ts Lemon rind, grated

MMMMM--------------------------FILLING-------------------------------
           Strawberries
           -OR desired fresh fruits

MMMMM----------------------CREMA PASTICCERA---------------------------
      3    Egg yolks
    1/3 c  Sugar
      2 oz Flour
      1 pn Vanilla
  1 1/2 c  Milk

MMMMM---------------------------GLAZE--------------------------------
           Apricot jam
 
  SIFT TOGETHER FLOUR, sugar and salt on a wooden pastry board. Make a
  well in the center and add butter, egg yolks and lemon rind. Mix and
  knead with the fingertips taking care not to handle too much. When
  smooth, shape into a ball and chill for about 30 minutes. Roll out
  lightly in a circle, cut edges and keep dough about 1 inch larger
  than a 8- to 9-inch (diameter) fluted flan tin. Butter and flour the
  pan and fit the pastry into it, again trim the edges, prick with fork
  and flute edges. Place in preheated oven at moderate heat for 15 to
  20 minutes.
  
  CREAM PASTICCERA: Beat together yolks and sugar until slightly
  thickened and a light lemon color. Beat in flour and vanilla. Over
  medium heat, bring milk just to the boil. Let it cool for a moment,
  then add it to the egg mixture, whisking rapidly. Cook over low heat
  until the pastry cream thickens enough to coat the back of a wooden
  spoon. Cool. When cream pasticcera is cool, spread evenly on the
  bottom of the pie. Fill with whatever fresh fruits are available,
  glaze with an apricot jam. Melt apricot jam glaze with a little hot
  water.
 
MMMMM

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