Three-Berry Tart
Kirkland Signature/Rader Farms
4 large eggs
¾ cup sugar
2 cups frozen Rader Farms/
Kirkland Signature
Nature’s Three Berries,
divided
Grated zest and juice
of ½ lemon
4 tablespoons heavy cream
Prepare the crust: In a food processor, blend
flour, salt and sugar. Add butter and pulse. Add
water until dough is sticky. Wrap in plastic and
chill for 1 hour.
Preheat oven to 425°F. Spray a 9-inch tart pan.
Press crust mixture into pan. Line with parchment,
add weights or beans, and bake until the edge
begins to color, 20-25 minutes.
Reduce oven to 400°F. Remove parchment and
weights, brush with egg and bake until golden,
15-20 minutes.
For the filling, whisk eggs and sugar in a mixing
bowl. Puree 1 cup berries in a blender; stir into egg
mixture. Add lemon zest, juice and cream; mix
well. Arrange remaining berries on the crust, pour
in filling, and bake until filling is set, 40 minutes.
Let cool on a rack. Makes 8-10 servings.
CRUST
2½ cups flour
1 teaspoon salt
1 teaspoon sugar
1 cup cold butter,
cut in small pieces
¼-½ cup ice water
1 egg, beaten
Peaches and Custard Crème Tart
(Gluten and Grain Free)
Kingsburg Orchards
3 extra-large egg yolks
½ cup milk
¼ cup sugar
2-3 Kingsburg Orchards
peaches, peeled, pitted
and thinly sliced
Almond slices (optional)
CRUST
2 cups almond meal,
or 2 cups ground
blanched almonds
1⁄₃ cup butter, melted
¼ teaspoon ground
cinnamon
1 teaspoon vanilla extract
Preheat oven to 350°F.
Prepare the crust: In a bowl, mix together
almond meal, butter, cinnamon and vanilla
with a fork. The mixture will be crumbly, but
it will hold together when pressed down.
Press this mixture evenly into an 8-inch glass pie
pan, or a 9-inch tart pan with a removable bottom.
The crust should be about ¼ to ₃⁄₈ inch thick.
Bake for 10 minutes to set the crust.
Meanwhile, slowly whisk together egg yolks,
milk and sugar. You want to mix it slowly so
that air bubbles do not form, as that can give
the custard a grainy texture.
When the crust is done, pour in the custard
and bake for about 15-20 minutes. The custard
should be soft-set—not runny, but still jiggles
when you shake the pan a bit.
Layer the peaches to cover the top. Bake for
another 5 minutes.
Let cool on the counter for 20-30 minutes.
Can be served warm, or chilled in the refrigerator
before serving. Garnish with almond slices if
desired. Makes 8-12 servings.
