Fresh Fruit Tart
- 1/4 cup Flour
- 3 teaspoon sugar
- 1/2 teaspoon salt
- 8 teaspoon unsalted butter
- 3-4 teaspoon ice water
- 6 teaspoon sugar
- 1 cup milk
- 1 teaspoon unsalted butter
- 1/2 teaspoon cognac or brandy or vanilla
- 1 teaspoon heavy cream
- 1/2 teaspoon cornstarch
- 3 extra large egg yolks
- Assorted fruits
- 1/2 cup Apricot Jelly
For Crust To make the crust combine flour, sugar and salt in a bowl. Cut butter into 1/4 inch pieces and add it in. When using a pastry cutter and bowl then cut dough until small bits form. Add ice water and continue mixing until the dough comes together. Shape the dough into a disc shape and cover with plastic wrap. Refrigerate for 30-45 minutes.
Preheat oven to 375 degrees. Let the dough sit at room temperature for 5 minutes and then roll the dough into a large circle. Place dough into your 10 inch tart pan, cut the excess dough off with sharp knife. Bake the tart crust for 10 minutes and prick the crust with a fork and bake for another 20 minutes.
For Custard Filling Beat the egg yolks and sugar until the mixture is light yellow. after which you mix in the cornstarch.
Bring milk to a simmer in saucepan and slowly pour warm milk into the egg mixture, whisking steadily. Then pour mixture back into saucepan. Cook over medium heat while stirring constantly with a whisk until mixture is think, about 4 minutes. Bring to a boil, then bring heat to low and cook for 3 more minutes.
Remove from heat. Mix in butter, vanilla, cream and cognac.
Pour through strainer into a bowl.Then wrap the custard in plastic and put it in the refrigerator until cooled down.
Put the tart shell on serving plate. Then spreading pastry cream over tart crust and finish up with putting the prepared fruit slices on top of the custard.
If you choose to use an apricot glaze melt jelly with a tea spoon of water in a small saucepan and drip it over the fruit
The fruits that were used are strawberries, raspberries, sliced nectarines, blueberries, sliced kiwis and sliced oranges but feel free to come up with your own combination of fruits The recipe that is used is slightly adapted from The Barefoot Contessa Cookbook