To make the dough you will need:

2 cups all purpose flour

2/3 cups powdered sugar

1/4 teaspoon salt

1/2 cup butter, softened

1 egg yolk

2 tablespoons half & half

In the bowl of a mixer combine flour, sugar and salt. Cut softened butter into pieces and add to flour. Mix on low until crumbly. Add egg yolk and half & half and mix until dough comes together. Scoop dough out and place in the bottom of a tart pan. Pat it down on the bottom and up the sides and prick the bottom with a fork. Cover with plastic wrap and place in the refrigerator for 30 minutes. Preheat oven to 325 degrees and bake unfilled tart dough for 22 minutes, until barely golden brown. Remove from the oven and let cool.

To make the pastry cream you will need:

1 cup whole milk

1/4 cup sugar

3 egg yolks

2 tablespoons all purpose flour

2 tablespoons unsalted butter

pinch of salt

1/2 teaspoon vanilla extract

1/2 cup whipping cream

In a small bowl, mix half of the sugar with the egg yolks. Add flour and salt and mix until light in color, about 3 minutes. In a medium saucepan combine milk and remaining sugar in a saucepan and bring to a low boil. Remove from heat and slowly stir half of the hot milk into the egg mixture, stirring constantly, being careful not to curdle the eggs. Pour the egg and milk mixture back into the saucepan with the remaining milk. Over medium heat, stir constantly while bringing mixture back to a boil. Stir until the custard becomes very thick. Remove from heat and stir in butter and vanilla. Strain mixture through a fine sieve, cover with plastic wrap and let cool. While the custard is cooling place whipped cream in the bowl of a mixer. With the whisk attachment, whip the cold cream on medium, slowly moving up to high until the cream is thick. Fold the whipped cream into the cooled custard and poor into tart shell. Spread evenly with a spatula.

To make the fruit topping:

1-2 cups of berries or sliced fruit

1/4 cup apricot preserves

In a small saucepan heat the preserves until they become liquid. Arrange berries on top of the pastry cream and brush the warm preserves over the top.

DISSOLVE:

2 T yeast in ½ c. warm water

ADD:

1-3/4 c. warm water

3 T sugar

1 T salt

2 T shortening

3-1/2 c. flour

Mix till smooth

ADD:

2-1/2 or 3 c flour (as much as needed).

KNEAD 5 min, sides of bowl should be clean.

RAISE 45-60 min in greased bowl (turned).

RAISE 45-60 min in greased loaf pans (turned).

BAKE 350,  40 min.

• 1 large ripe California avocado, diced
• 2 egg yolks
• 3 tbs butter
• 2 tbs lemon juice
• pinch each of salt, pepper and cayenne (I also added about 1/4 to 1/2 tsp. of siracha sauce to make it pretty spicy)
• 4 English muffins, split and toasted
• 8 slices tomatoes
• ½ cup baby arugula
• 8 strips bacon, cooked
• 8 eggs, poached
• 
  
• Yield 8 (4 to 8 servings depending on serving preference)

Instructions

1. Add the diced avocado to a blender or food processor, process until smooth.
2. Add the egg yolks and process until well combined.
3. Heat the butter in a microwave safe bowl until very hot.
4. While the food processor is running, slowly add the melted butter until well combined. Add the lemon juice, salt, pepper and cayenne, process to combine.
5. Add the English muffins to a plate, cut sides up. Top each half with a slice of tomato, a few leaves of arugula, bacon, and a poached egg.
6. Spoon avocado hollandaise over eggs. Serve immediately.

1/4 cup warm water (about 110 degrees)
1 envelope active dry yeast
1 teaspoon sugar
4 cups bread flour
1/2 teaspoon salt
1 1/4 cups cold water
1 tablespoon olive oil
Yellow cornmeal, for sprinkling the baking sheet


In a bowl, combine warm water, yeast, and sugar. Stir to combine. In the food processor, combine flour and salt and pulse. Add the yeast mixture, cold water, and oil. Pulse until a ball is formed: this will happen quickly, be careful not to overwork the dough. Scrape dough out onto a lightly floured counter and knead for several minutes until dough is smooth. Allow dough to rest for 2 to 3 minutes. Place dough in oiled bowl and allow to rise at room temperature for about 1 hour.

Punch dough down, divide into 2 to 4 balls, let rise another 30 minutes.

Preheat oven to 425
Roll out to the size you want, spread cornmeal on the pizza pan or stone and lay rolled out dough on top, shape to fit pan if necessary. Add sauce cheese and toppings. Bake for 12 to 15 min.