Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------------SHORTCAKE------------------------------
7 oz Flour 3 1/2 oz Butter
2 1/2 oz Sugar 2 Egg yolks
1 pn Salt 1/4 ts Lemon rind, grated

--------------------------FILLING-------------------------------
Strawberries -OR desired fresh fruits

----------------------CREMA PASTICCERA---------------------------
3 Egg yolks 1 pn Vanilla
1/3 c Sugar 1 1/2 c Milk
2 oz Flour

---------------------------GLAZE--------------------------------
Apricot jam

SIFT TOGETHER FLOUR, sugar and salt on a wooden pastry board. Make a
well in the center and add butter, egg yolks and lemon rind. Mix and
knead with the fingertips taking care not to handle too much. When
smooth, shape into a ball and chill for about 30 minutes. Roll out
lightly in a circle, cut edges and keep dough about 1 inch larger
than a 8- to 9-inch (diameter) fluted flan tin. Butter and flour the
pan and fit the pastry into it, again trim the edges, prick with fork
and flute edges. Place in preheated oven at moderate heat for 15 to
20 minutes.

CREAM PASTICCERA: Beat together yolks and sugar until slightly
thickened and a light lemon color. Beat in flour and vanilla. Over
medium heat, bring milk just to the boil. Let it cool for a moment,
then add it to the egg mixture, whisking rapidly. Cook over low heat
until the pastry cream thickens enough to coat the back of a wooden
spoon. Cool. When cream pasticcera is cool, spread evenly on the
bottom of the pie. Fill with whatever fresh fruits are available,
glaze with an apricot jam. Melt apricot jam glaze with a little hot
water.

NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK

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