Right in time for summer! All the best fruits are at their peak. Juicy fruit of your choice on an incredibly smooth pastry cream, all inside a thin flaky pastry crust. So easy and inexpensive for a crowd! Artisan just means handmade from start to finish. Impress your friends with this fantastic dessert!
Oven: 400 F and 350 F
Bake time: 5 min and 15 min
Ingredients For Pastry Cream:
- 1 1/3 cups whole milk
- 1/4 cup sugar
- 3 egg yolks
- 2 tbs corn starch
- 2 tbs flour
- 1/2 tsp vanilla extract
Ingredients For Crust:
- 1 1/2 cups flour
- 1/4 cup brown sugar
- 1 stick softened butter (1/2 cup)
- 1/4 tsp salt
- 1 egg
Ingredients for glaze:
1/4 cup fruit jelly of your choice
2 tbs water
Enough of the fruits of your choice to cover the custard on the tart
(Soft fruits and berries only, do not use apples or pears) Strawberries, plums, cantaloupe, sectioned oranges, etc. Try using dried fruit like figs and/or dates!
Directions:
In a saucepan bring the milk so a simmer over medium high heat. In a medium bowl, whisk the sugar and egg yolks together. Add the cornstarch and flour to the egg yolk mixture and whisk until you get a smooth paste. Remove the milk from heat and add slowly to egg mixture, whisking constantly to prevent curdling. If any curdling does occur just pour everything through a strainer. Pour the egg mixture with milk back into the saucepan and stir until thickened under medium low heat. Stir in the vanilla extract. Pour into a clean bowl and cover the skin of the cream with plastic wrap to prevent a crust from forming. Refrigerate until you have baked your crust and sliced your fruit.
To make the crust, place the softened butter and sugar in a medium bowl and beat with an electric mixer or wooden spoon until light and fluffy. Add egg and mix to combine. Add flour and salt and stir in slowly with a wooden spoon (don’t break you electric mixer for this) until a pasty dough forms. Wrap the dough in plastic wrap and form into a thin disk. Place in the freezer for 15 minutes while you slice your fruits.
Preheat your oven to 400 degrees F. Spray a tart tin with a removable core with cooking spray lightly. Quickly press the dough into the tin as evenly as possible. Place the tin into the freezer while your oven preheats. Poke a few holes with a skewer in the center of the dough. Bake the cooled dough for 5 minutes at 400 F then reduce your oven to 350 and bake for 15 more minutes.
Cool the baked crust completely before adding the cream.
To assemble, first remove the removable center from underneath the crust carefully. Spread the pastry cream into an even layer all over the inside of the crust.
In a small glass bowl mix together the jam and water and microwave for 30 seconds on high.
Design the tart the way you like with sliced fruit. Brush the glaze on top of the fruit Enjoy!
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The Level-Headed Chef 