October 14, 2013


375 g puff pastry001

500 ml milk
2 egg yolks
3 tbsp. plain flour
100 g sugar

1 sliced peach
1 sliced apple
1 sliced pear

100 g apricot jam

1. Preheat the oven to 200 degrees C. Prepare 25 cm tart tin.
2. Make the cream: boil the milk. In a separate bowl whisk egg yolks, sugar and flour. Slowly add the milk and whisk continuously.
3. Put the mixture on low heat and turning continuously heat for 5-7 min till it gets thick. Remove from the heat and cool a bit.
4. Place the dough into the tin. Prick it with a fork.
5. Pour the cream into the pastry base. Decorate with fruit.
6. Bake for 20-30 min till the pastry is golden and the fruit are soft.
7. Heat the jam in a small pot, paint the cake with the jam. Serve hot!
100_1130P. S. This tart will be liked by those who do not like sweet cakes as it is subtle in taste and not too sweet!

Enjoy, k.

recipe from “Kūkas” by M. Neri


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