Fresh Fruit Tart

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Fruit Tarts are one of my favorite desserts! I love the crunchiness of the tart and custard with fresh fruit. This one turned out great. It looks beautiful with a perfectly tart crust and delicious custard cream!

Note: Fill the prepared shell just before serving, topped fruit, glaze and serve within 30 minutes. Pastry Cream can be refrigerated for up to 2 days

Ingredients

PASTRY CREAM

2         cups half-and-half
1/2    cups (3 1/2 ounces) granulated sugar
Pinch of salt
5         large egg yolks
3         tablespoons cornstarch
4         tablespoons unsalted butter, cut into 4 pieces
1 1/2 teaspoons vanilla extract

TART DOUGH

1        large egg yolk
1        tablespoon heavy cream
1/2    teaspoon vanilla extract
1 1/4 cups (6 1/4 ounces) all-purpose flour
2/3    cup (2 2/3 ounces) confectioners’ sugar
1/4   teaspoon salt
8       tablespoons unsalted butter, cut into 1/4-inch pieces and chilled

FRUIT AND GLAZE

3     large kiwis, peeled, halved lengthwise, and cut crosswise into 3/8-inch-thick slices
10   ounces (2 cups) raspberries
5     ounces (1 cup) blueberries)
1/2 cup apple jelly

Instructions

1. FOR THE PASTRY CREAM: Bring half-and-half, 6 tablespoons sugar, and salt to simmer in medium saucepan over medium heat, stirring occasionally.

2.  As half-and-half mixture begins to simmer, whisk egg yolks, cornstarch, and remaining 2 tablespoons sugar in medium bowl until smooth. Whisking constantly, slowly and 1 cup half-and-half mixture to yolk mixture. Then whisking constantly, slowly return tempered yolk mixture to half-and-half mixture in saucepan. Cook, whisking vigorously, until mixture is thickened and few bubbles burst on surface, about 30 seconds. Off heat, whisk in butter and vanilla. Transfer mixture to clean bowl, press sheet of plastic wrap directly on surface, and refrigerate pastry cream until chilled and firm, about 3 hours.

3. FOR THE TART DOUGH: Whisk egg yolk, cream, and vanilla together in bowl. Process flour, sugar, and salt in food processor until combined, about 5 seconds. Scatter butter over flour mixture; pulse until mixture resembles coarse cornmeal, about 15 pulses. With processor running, slowly add yolk mixture and process until dough just comes together, about 12 seconds.

4.  Turn dough onto sheet of plastic wrap. Form dough into 6-inch disk, wrap tightly in plastic, and refrigerate for 1 hour. Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling.

5. Roll dough into 11-inch circle on lightly floured counter. (If dough becomes too soft and sticky to work with, slip it onto baking sheet and refrigerate until workable.) Place dough round on baking sheet, cover with plastic, and refrigerate for about 30 minutes

6.  Remove dough from refrigerator but keep dough on sheet. Loosely roll dough around rolling pin and gently unroll it onto 9-inch tart pan with removable bottom, letting excess dough hang over edge. Ease dough into pan by gently lifting edge of dough with your hand while pressing into corners with your other hand.

7.  Press dough into fluted sides of pan, forming distinct seam around pan’s circumference. (Finished edge should be 1/4 inch thick. If some sections of edge are too thin, reinforce them by folding excess dough back on if self.) Run rolling pin over top of tart pan to remove any excess dough. Wrap dough-lined pan loosely in plastic, place on large plate, and freeze until dough is firm, about 30 minutes.

8.  Adjust oven rack to middle position and heat oven to 375 degrees. Set dough-lined pan on rimmed baking sheet. Spray or brush on side of double lager of aluminum foil with vegetable oil spray. Press foil, sprayed side down, into pan, covering edges to prevent burning; fill with pie weights. Bake until tart shell is golden brown and set, about 30 minutes, rotating pan halfway through baking. Carefully remove foil and weights and continue to bake tart shell until it is fully baked and golden brown, 5 to 10 minutes longer. Transfer to wire rack and let tart shell cool completely on sheet, about 1 hour.

9.  FOR THE FRUIT AND GLAZE: Stir chilled pastry cream until smooth and spread evenly over bottom of cooled tart shell. Shingle kiwi slices around edge of tart, then arrange 3 rows of raspberries inside kiwi ring. Finally, mound blueberries in middle of tart and arrange over raspberries.

10. Melt jelly in small saucepan over medium-high heat, stirring occasionally to smooth out any lumps. Using pastry brush, gently dab melted jelly over fruit. Remove outer metal ring of tart pan, slide thin metal spatula between tart and pan bottom, and carefully slide tart onto serving platter. Serve.

Recipe from America’s Test Kitchen