FRESH FRUIT TART

Ingredients:

one 9" sweet tart shell
2.5 cups of pastry cream
Fruit
Apple jelly or apricot jam for glazing


SWEET TART DOUGH (4 9" tart shells)

Ingredients:

9 oz butter at room temp.
7 oz sugar
1/4 tsp salt
2 large eggs at room temp.
17.5 oz flour

  1. Combine butter, sugar and salt with mixer until smooth.
  2. Mix in 1 egg.
  3. Mix in the second egg. Mix until smooth.
  4. Add all flour at once and mix on low until just incorporated.
  5. Divide into 4. Make a disc 1/2" thick. Refrigerate for at least 2 hours.
  6. Line pastry shell and refrigerate for about 15 mins.
Bake at 325 F. 7 - 10 mins. for partially baked. 12 -15 mins for fully baked.


PASTRY CREAM (Yields 2.5 cups)

Ingredients:

500 ml whole milk
1/2 bean vanilla
1/4 tsp salt
3 - 4 tbsp corn starch
4 oz sugar
2 large eggs
2 oz unsalted butter

  1. Have a bowl ready for cooling the cream.
  2. Pour milk into a heavy saucepan. Split the vanilla bean in half lengthwise and use the tip of a sharp knife to scrape the seeds into the milk. Add salt. Bring to just under a boil. Stir occasionally.
  3. Wisk together cornstarch and sugar. Add eggs. Wisk till smooth.
  4. Take 1/3 milk add to eggs wisking continuously.
  5. Pour back into milk and heat and wisk. Bring mixture to boil (few slow bubbles) slowly. Remove from heat and transfer to bowl. Stir for 10 mins to cool.
  6. Cut butter into 1 tbsp pieces and add one at a time to custard wisking each piece until dissolved.

Tartine.