Recipe: Fresh Fruit Creme Brulee Tart with Cookie Crust (1988)

FRESH FRUIT CREME BRULEE TART

FOR THE COOKIE CRUST:
1 1/2 cups all-purpose flour
2/3 cup margarine or butter, softened
1/3 cup powdered sugar
FOR THE BROWN SUGAR-PECAN LAYER:
1/2 cup packed brown sugar
3 tbsp margarine or butter, softened
1/2 cup chopped pecans, if desired
FOR THE FILLING:
2 tbsp granulated sugar
1 tbsp Gold Medal all-purpose flour
3 egg yolks
2 cups heavy (whipping) cream
FOR SERVING:
1/4 cup orange marmalade (or currant jelly)
1 tbsp orange-flavored liqueur (or water)
2 cups fresh fruit (sliced bananas, kiwifruit, peaches, blueberries, strawberries, raspberries, etc)

TO PREPARE THE CRUST:
Heat oven to 375 degrees F.

Mix all ingredients for the crust together until crumbly; mix with hands until dough forms. Press in bottom and 1 1/2-inches up side of ungreased, 8x2 1/2-inch springform pan.

Bake until crust is set and light brown, 11 to 14 minutes.

TO PREPARE THE BROWN SUGAR-PECAN LAYER:
Heat brown sugar and 3 tablespoons margarine over medium heat until margarine is melted; spoon over crust. Spread carefully; sprinkle with pecans.

Bake until brown sugar mixture begins to soften and melt, about 5 minutes.

TO PREPARE THE FILLING:
Mix granulated sugar and flour; stir in egg yolks. Beat with wire whisk or hand beater until thick; set aside.

Heat whipping cream to scalding in 2-quart heavy saucepan. Stir 2 to 3 tbsp of the cream into egg yolk mixture until smooth. Stir egg yolk mixture into cream. Cook over medium heat, stirring constantly, until mixture thickens, about 3 minutes; cool slightly. Pour over brown sugar mixture.

Cover and refrigerate until chilled, at least 2 hours.

TO SERVE:
Heat marmalade and liqueur over low heat until melted; cool slightly.

Just before serving, arrange fruit on dessert. Spoon warm marmalade mixture over fruit.

Makes 8 to 10 servings
From: Recipelink.com
Source: Recipe booklet: The Weekend Chef, Gold Medal Flour, 1988