Ingredients
1 1/4
cups Gold Medal™ all-purpose flour
1/2
cup butter, softened
2
tablespoons packed brown sugar
1
egg, slightly beaten
3/4
cup granulated sugar
2
tablespoons Gold Medal™ all-purpose flour
1/4
teaspoon salt
3/4
cup whipping cream
2
tablespoons orange-flavored liqueur
3
eggs, slightly beaten
1
cup fresh strawberries, sliced
1
cup fresh blueberries
1
cup fresh raspberries
2
tablespoons apple jelly
Preparation
Heat oven to 450°F. In medium bowl, stir crust ingredients until soft dough forms. Using lightly floured fingers, press dough firmly and evenly against bottom and sides of ungreased 9-inch square tart pan. Bake 8 to 10 minutes or until set. Cool crust 15 minutes. Reduce oven temperature to 325°F.
In medium bowl, mix granulated sugar, 2 tablespoons flour and the salt. Stir in whipping cream, liqueur and 3 eggs with whisk until blended. Pour filling into partially baked crust.
Bake 30 minutes or until custard is set. (Filling will puff when baked but then fall when cooled.) Cool completely in pan on cooling rack, about 3 hours.
Arrange fruit over custard. In small microwavable bowl, microwave jelly uncovered on High 30 seconds or until melted. Brush over fruit. Store in refrigerator.
