ERIC’S JOCKEY TART
The seasonal fruit used in this creation from Eric Naus Jr. match the
colors of the silks worn by some Kentucky Derby jockes. Hence the
2 c Milk 1/2 c Granulated Sugar 1 ea Egg 2 tb Cornstarch 1/2 ts
Vanilla 1/4 ts Salt 1 pk Frozen Puff Pastry (397 grams) 1 ea Egg;
beaten 1/4 c Apricot Jam; melted x ASSORTED FRUIT (sliced): berries,
kiwis, oranges and pineapples
In small saucepan over medium heat, combine 1 1/2 cups milk and sugar.
Bring just to a boil.
In bowl, whisk together remaining milk, egg, cornstarch, vanilla and
salt. Add to warm milk, stirring until mixture returns just to a boil
and thickens. Pour into bowl. Cover with plastic wrap resting
directly on surface. Cool to room temperature. Refrigerate until cold.
Divide pastry in half. Roll out 1/2 to 1/8 inch thick square. Place
pastry over base of 10-inch springform pan. Trim edges to form
10-inch round. Using fork, prick dough thoroughly, then brush with
beaten egg. Replace sides of pan . Roll out remaining pastry into a
rectangle 1/4-inch thick. Cut into 1/2-inch wide strips. Place single
layer of strips along outer edge of round base. Brush with egg.
Repeat. Refrigerate 30 minutes. Bake in preheated 400F oven 20
minutes or until deep golden brown. Cool.
Brush bottom with most of apricot jam. Fill with pastry cream. Top
with fruit slices and berries., alternating fruit to form pattern.
Brush fruit withapricot jam to glaze. Serve immediately.
Makes 8 servings.