Chilean Fruit Tart With Lemon Curd
|Pastry||1 (For Single-Crust, 9-Inch Pie)|
|Butter||1⁄3 Cup (5.33 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Grated lemon peel||2 Teaspoon|
|Green chilean grapes/Seeded red chilean grapes||1 Cup (16 tbs), seedless/halved|
|Chilean winter fruits||2 Cup (32 tbs) (Blackberries, Peach Slices, Nectarine Slices, Kiwifruit Slices, Raspberries)|
|Sweet orange marmalade||1⁄3 Cup (5.33 tbs), melted|
Preheat oven to 425°F.
Line 9-inch tart pan with pastry; trim and finish edges.
Prick generously with fork.
Bake about 10 minutes or until golden.
Set aside to cool.
In top of double boiler over simmering water, melt butter.
Whisk in eggs, sugar and lemon juice.
Cook, stirring constantly, just until mixture thickens.
Stir in lemon peel; remove egg mixture from heat and cool.
Spread egg mixture over bottom of baked tart shell.
Arrange fruits decoratively over top; brush with marmalade.
Refrigerate until serving time.