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Maddalena Fuller

May
09

p4150047

Every summer I look forward to making fresh custard tarts and fruit pies, depending on the season. They are always beautiful and easy to prepare.
You can fill a pre-baked pie shell with any kind of custard, although the following recipe is probably my favorite. Light and creamy with a hint of lemon makes a delicious base for most fruits and berries.

Buttermilk Pastry Cream

  • 1/4 cup butter
  • 3 tbsp flour
  • Pinch of salt
  • 1 cup buttermilk
  • 2 large egg yolks
  • 1/2 tsp pure vanilla extract
  • 1 tbsp freshly grated lemon zest
  • 4 tbsp fresh lemon juice

Whisk together the dry ingredients. Put the buttermilk and egg yokes into a small saucepan and cook over medium heat, whisking constantly. Add the dry ingredients and continue stirring for about 4 minutes or until the mixture thickens. Stir in the lemon and vanilla. Let cool completely and refrigerate before adding to the pie shell.

Glaze

Combine 1/2 cup of fruit jam, something light colored and seedless works best -like apricot or grape jelly to 1/4 cup of water and boil. Let cool slightly and apply glaze to the fruit ornamented pie using a pastry brush.


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