MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Crostata Di Frutta Di Stagione (Shortcake with Fresh Frui
  Categories: Cakes
       Yield: 6 servings
  
       7 oz Flour
   2 1/2 oz Sugar
       1 pn Salt
   3 1/2 oz Butter
       2    Egg yolks
     1/4 ts Lemon rind, grated
            FILLING
            Strawberries, and so forth
            CREMA PASTICCERA (PASTRY
            -CREAM)
       3    Egg yolks
     1/3 c  Sugar
       2 oz Flour
            Vanilla, pinch or drop
   1 1/2 c  Milk
  
   SHORTCAKE
   
   SIFT TOGETHER THE FLOUR, sugar and salt on a wooden pastry board.
   Make a well in the center and add butter, eggs 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.
   
   CREMA 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 crema pasticcera is cool, spread evenly on the
   bottom of the pie. Fill with whatever fresh fruits are available and
   glaze with an apricot jam. Melt apricot jam glaze with a little hot
   water. This recipe will serve 6 people.
  
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