| Preheat oven to 350°F (175°C) for blind-baking | ||||||
| 7 Tbs. unsalted butter, softened | cream butter & sugar |
beat in egg, vanilla, salt |
mix in flour & powder |
chill 1 hr, blind-bake, cool |
fill crust with cream |
assemble & glaze |
| 1/2 cup powdered sugar | ||||||
| 1 egg | ||||||
| 1/2 tsp. vanilla extract | ||||||
| 1/4 tsp. salt | ||||||
| 1 1/4 cups all-purpose flour, sifted | ||||||
| 1/4 tsp. baking powder | ||||||
| 2 cups whole milk | heat milk |
cook thick & chill 2–3 hr |
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| 6 egg yolks | whisk yolks, sugar, starch |
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| 1 cup granulated sugar | ||||||
| 1/4 cup cornstarch | ||||||
| 1/4 tsp. salt | ||||||
| 1 tsp. vanilla extract | ||||||
| 1 pint fresh cut fruit | ||||||
| as needed apricot jam, melted | ||||||