Penelope's Recipe Box

This week’s confectionary edifice is …your heart…that special place your mom has always occupied, even if “occupation” really has been the right word. Anyway, as long as she’s in there, you might as well serve something healthy and delicious, like this fig and berry tart. Zen Master’s Sweet Tart Dough
Pastry Cream

The Filling

1. 1 cup blueberries
2. 1 cup blackberries
3. 6 figs, halved lengthwise
4. ⅓ cup red currant jelly
5. 1 tsp fresh lemon juice

Preheat the oven to 425°

Pat the pastry into a 9 inch tart pan

Bake fully, until browned and crisp

Cool completely before filling

Spread a thin layer of pastry cream over the bottom of the cooled tart shell

Place the berries and figs on top

In a small saucepan, combine the red currant jelly and lemon juice

Bring to a boil, stirring frequently

Cool, then brush on the fruit

Serve as soon as possible after assembling