Red, White And Blue Tart
Ingredients:
- flour - 3 cups
- salt - 1 t
- butter flavored Crisco - 1 cup
- egg - 1
- ice cold water - 5 T
- white vinegar - 1 T
- sweetened conedensed milk - 2 - 14 ounce cans
- egg yolks - 2
- salt - 1/4 t
- lemon zest - 1 T
- lemon juice - 3/4 cup
- cinnamon sugar - 1/4 cup plus 1 t
- fresh red raspberries OR strawberries - for garnish
- fresh blueberries - for garnish
- Cool Whip, thawed -
Instructions:
In a bowl whisk together flour and salt. With a pastry blender cut Crisco into pea size chunks. DO NOT crumble mixture. Add 1 egg, 5 T cold water and vinegar, mix with your hands. Add additional water 1 T at a time until crust starts until to come together. Place dough on work surface divide into 1 large piece and 1 small piece, flatten dough, wrap tightly in plastic wrap, place in freezer for 15 minutes.
Place the large piece of dough on a floured surface, roll into a rectangle about 1/4-inch thick. Lay the dough into a 11 x 7 inch pan. Fit crust to the botttom and sides, trim excess. Poke crust with a fork.
Place the small piece of dough on floured work surface, roll it to 1/4 inch thick. Use a small star shaped cutter, (or design of choice) cut stars and place on a non-greased baking pan. Sprinkle cinnamon sugar over the stars. Bake stars and crust in a preheated 350 degree oven for 15 minutes or until light brown and baked through. Remove from oven, immediately pour filling over top of crust; set stars aside.
In a bowl, whisk together condensed milk, egg yolks, salt, lemon zest and juice. Pour filling over the hot crust, continue baking for 15 minutes until filling is set.
Cool completely, store covered, in the refrigerator. To serve, place on serving plate, garnish with the stars, raspberries and blueberries. Top with a dollop of Cool Whip.
