Fruit Tart ᴴᴰ
Fruit Tart RECIPE
Ingredients:
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Sweet Tart Dough ( Pâté Sucrée):
5 oz. Unsalted Butter, softened
3 ¼ oz. Powdered Sugar
1 Egg
½ teaspoon Salt
½ teaspoon Vanilla Extract
9 ½ oz. All-Purpose or Pastry Flour
½ teaspoon Baking Powder
3 tablespoons Apricot Jelly or Jam
Fruits (as desired)
Pastry cream:
2 cups Milk
1 Vanilla Bean (or 1 tablespoon Vanilla Extract)
3 ½ oz. Sugar
3 1/3 g. Egg Yolks (5 yolks)
1 ¼ oz. Cornstarch
1 oz. Unsalted Butter
Directions:
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Preheat the oven at 350°F. Cream the butter and powdered sugar in a bowl of a mixer. Blend in one egg and mix until well blended. Add the vanilla extract and salt. Separately, sift together the flour and baking powder then add to the creamed butter in the mixer. Blend on low speed until the dough comes together without over mixing. Wrap in a plastic wrap and set aside in the refrigerator for at least one hour before using.
Meanwhile start making your pastry cream by heating the milk and vanilla with half of the sugar in a small sauce pan. In a separate bowl, mix the cornstarch and the remaining sugar then add the egg yolks and continue mixing. Next, temper the hot milk into the yolks, and then return mixture to heat stirring constantly with a whisk until boiling. Remove from the heat and stir in butter. Chill the custard over an ice bath. Cover the top with a plastic wrap to prevent a skin from forming. (Note: make sure the plastic is covering the actual custard).
When ready grab a 9 inch pie pan and lightly grease it with pan spray. Then roll out the chilled dough on a lightly floured board about 1/8 to 1/4 inch in thickness and place in the pan. The dough may be crumbly and difficult to work with, which is normal. Simply place the dough back together with your fingertips. Line the dough on the pan and cut the excess. Then grab a knife or fork and make little cuts on the dough. Bake the dough for 10-15 minutes until golden brown and fully cooked. Let it cool.
Meanwhile set aside any fruit you choose to use and your pastry cream. Lightly glaze the bottom of the tart shell with warmed apricot jam/jelly by using a pastry brush. Pour the pastry cream into the shell and decorate with fruits, as desired. After placing the fruits, use the pastry brush and brush the top of the fruits with the apricot jam/jelly to give it a nice shine. Cool and enjoy!