48Fresh Fruit TartCrust1 cup (235 ml)all-purpose flour2 teaspoons (10 ml)sugar1⁄4 teaspoon (1 ml) salt1⁄4 cup (60 ml) coldbutter, cut into1-inch (2.5 cm)pieces1 tablespoon (15 ml)cold shortening1 egg yolk2 tablespoons (30 ml)ice water1 teaspoon (5 ml)lemon juice1 egg, blended with1 tablespoon (15 ml)waterFilling1⁄4 cup (60 ml) sugar1 tablespoon (15 ml)cornstarch1⁄8 teaspoon (0.5 ml)salt3⁄4 cup (175 ml) half-and-half2 egg yolks, beaten1⁄2 teaspoon (2 ml)vanillaTopping1 medium peach,peeled, cut intohalves, and pitremoved1 cup (235 ml) freshstrawberries, hulled2 tablespoons (30 ml)apple jelly, meltedPosition multipurpose blade in work bowl. Addflour, sugar, and salt. Process until mixed, about2 seconds. Add butter and shortening. Pulse 3 to4 times, 2 to 3 seconds each time, or until crumbly.In small bowl, blend 1 egg yolk, 2 tablespoons(30 ml) water, and lemon juice. Sprinkle evenly overflour mixture. Pulse 2 to 4 times, 2 to 3 secondseach time, or until mixture pulls away from sides ofbowl and clings together. Remove dough, cover,and chill 1⁄2 hour.Meanwhile, in small saucepan over medium heat,combine sugar, cornstarch, and salt. Add half-and-half and 2 egg yolks. Cook and stir until very thick.Remove from heat. Add vanilla. Whisk until smooth.Cool completely.Place dough on floured surface. Roll into a circle2 inches (5 cm) larger than inverted 10-inch (25 cm)tart pan. Fit into tart pan, being careful not tostretch dough. Trim edges of crust. Prick shellthoroughly with fork. Bake at 425°F (218ºC) for 8 to12 minutes, or until light golden brown. Brush withegg and water mixture to seal holes. Bake for 1minute longer to set egg. Cool completely.Wash processor. Position 2 mm slicing disc in workbowl. Add peach. Process to slice. Remove and setaside. Position 2 mm slicing disc in work bowl. Addstrawberries. Process to slice.Spread custard mixture in crust. Arrange sliced fruiton custard. Carefully brush with melted jelly tocover fruit completely. Refrigerate at least 1 hourbefore serving.Yield: 8 servings.Tip: Tart is best served the same day it is made.Per Serving: About 230 cal, 4 g pro, 27 g carb,12 g total fat, 6 g sat fat, 125 mg chol, 130 mg sod.