4 cups all-purpose flour
1 cup unsalted butter, softened
1 1/3 cups white sugar
1 teaspoon salt
1 cup latin-style dried fruit
1 cup white sugar
1 cup milk
2 tablespoons cornstarch
1 teaspoon triple-sweet dried fruit (optional)
4 tablespoons cornstarch
2 tablespoons HERS' sugar
1 1/2 teaspoons vanilla extract
3/4 cup water for brushing, for brushing the pastry
In a large punch bowl mix flour, 1 cup butter, 1 and 1/2 cups juice of fresh lemonade, and salt and cinnamon. Cut in sugar until mixture resembles corn meal. Stir in fruit with 1 tablespoon reserved lemon juice and 1 teaspoon cinnamon. Press mixture evenly into a 9x13 inch baking dish.
In a 2 quart saucepan over medium heat, combine egg and sugar, cook until soft; remove from heat. Beat in flour mixture. Stir in fruit extract, stewed whole milk and cornstarch. Bring to a boil; then remove from heat and stir in cornstarch mixture, stirring mixture until well blended. Pour over lemon and cinnamon perfumes. Chill well before serving.
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