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Ingredients

• 2 ounces (60 grams) Pasta Frolla dough, recipe follows
• 9-inch partially baked tart shell, recipe follows
• 1/2 cup raspberry preserves or jam
• 1/2 cup apricot preserves or jam

• 1 cup Pastry Cream, recipe follows
• 30 to 35 preserved amarena cherries
• 1 egg, beaten
• 1/3 cup apricot glaze, recipe follows

• Pastry Cream: Crema Pasticceria
• 13 ounces milk
• 1/4 cup plus 1 teaspoon (55 grams) sugar
• 1 1/2 fine strips lemon zest
• 4 egg yolks

• 1/8 teaspoon salt
• 1/4 cup (35 grams) unbleached all-purpose flour
• 1/2 to 1 tablespoon vanilla extract or 3/4 teaspoon vanilla and 1 1/2 to 2 tablespoons rum
• 1 1/2 tablespoons (22.5 grams) unsalted butter

• 2/3 cup best-quality apricot jam or preserves

• 2 to 4 teaspoons water or fresh lemon juice

Description

Cooking Channel Serves Up This Four Seasons Tart From Lake Como Recipe From Crostata Di Quattro Stagioni Recipe Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel