1 peach – sliced
5 figs – sliced
1/4 cup currants (dried or fresh)
1 cup fresh raspberries
1 tablespoon sugar
Fresh bergamot orange peel twists or gratings
A crust of your choice (a graham cracker crust works well, as does biscuit or sugar cookie dough)
TO MAKE THE ORANGE CURD
In a bowl, beat 2 eggs then pour into a medium sized saucepan with 1 tablespoon fresh grated orange peel and 1/2 cup sugar. Stir rapidly over medium heat for 3 minutes. Add 1/2 cup fresh orange juice and 2 tablespoons butter and cook about 3-5 minutes more, stirring frequently. Pour into a bowl and allow to cool.
TO MAKE A GRAHAM CRACKER CRUST
Stir together 1/2 cup of butter, 3 cups of graham cracker crumbs and 1 tablespoon of dried grated orange peel. Press onto a pizza stone or into a shallow pie pan. Bake at 425 for 5 minutes before topping.
Spread the orange curd evenly over the crust. Top with decoratively placed peach and fig slices, currants and raspberries. Sprinkle evenly with remaining sugar and bergamot orange peel then place under the broiler for 5 minutes.
Enjoy with a cup of Earl Grey (bergamot flavored!) tea.