Fresh Fruit Tart with Buttery Graham Cracker CrustMelissa
These recipes have been adapted from those found in the 1996 edition of Better Homes and Gardens New CookBook.
- prep time:
- 15 minutes
- cook time:
- 15 minutes
- total time:
- 45 minutes
- other time:
- cooling time 4 hours
- 1/3 cup butter
- 1/4 cup water
- 1 1/4 cups finely crushed graham crackers
- 3 tablespoons Apricot Jam
- 1/2 cup sugar
- 2 tbsp corn starch
- 1 3/4 cups milk
- 2 beaten egg yolks
- 1/2 tsp vanilla
- 2 cups of fresh sliced fruit
Assemble the tart pan.
In a microwave safe bowl, melt the butter, then stir in the sugar. Add the crushed graham cracker crumbs and mix well.
Spread the crumb mixture evenly into the pie pan. Press onto the bottom and sides to form a firm and even crust.
Bake at 375 degrees F for 4-5 minutes until lightly browned. Remove from oven and cool.
In a medium sauce pan combine the sugar and cornstarch. Gradually stir in the milk.
Cook and stir over medium heat untill thick and bubbly, about 2 minutes. Remove from heat.
Stir in about 1 cup of the hot cooked mixture into the beaten egg yolks.
Pour the egg mixture back into the rest of the hot filling mixture in the saucepan. Bring this mixture to a gentle boil for 2 minutes.
Remove from heat and stir in the vanilla.
Transfer the filling to a bowl, cover and refrigerate for 4 hours.
With a basting brush, gently apply a thin layer of apricot jam to the pie crust bottom and sides and let dry about 5 minutes. This will prevent the crust from becoming soggy.
Pour and evenly spread the cooled filling into the pie crust.
Arrange fresh fruit on top of the filling.
Keep refrigerated before and after serving.
Special items: Tart pan silicone basting brush