Total Calories: 140
1 Prepare the pastry, if necessary. Let the dough soften briefly at room temperature. Place the dough between two sheets of plastic wrap and roll it out to form a 12-inch circle, about 1/8-inch thick.
2 When the dough is ready, remove the top sheet of plastic wrap. Using the remaining sheet to lift the dough, center the dough in a 9- to 10-inch tart pan with the plastic-covered side up. Peel off the plastic wrap. Gently press the dough into the base of the pan and along the sides. Roll the rolling pin over the top of the pan and trim off the overhang. Press the dough against the sides of the pan to create a rim higher than the edge of the pan. Refrigerate the pastry shell 30 minutes.
3 Place the rack in the lower third of the oven. Preheat the oven to 400°F. With a fork, prick the bottom of the tart shell at 1-inch intervals. Bake 5 minutes, then prick the dough again. Bake 20 minutes more or until the tart shell is lightly browned and crisp.
4 Let the tart shell cool completely. Remove the pan rim and place the tart shell on a serving dish.
5 To make the filling, whisk the egg yolks and sugar in a large bowl until blended. Beat in the flour and salt just until smooth.
6 In a medium saucepan, heat the milk until small bubbles form around the edges. Gradually whisk the hot milk into the egg yolks. Pour the mixture into the saucepan and cook over low heat, stirring constantly, until it comes to a boil. Lower the heat and cook 2 minutes more.
7 Pour the mixture into a bowl and stir in the orange liqueur and vanilla. Place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled, at least 1 hour.
8 Pour the mixture into the pastry shell. Arrange the berries on top.
9 Prepare the glaze: Combine the jam and sugar in a small saucepan. Bring to a simmer over medium heat. Cook until thickened, about 4 minutes. Brush the glaze over the berries. Chill the tart and serve within 2 hours.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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