A variation on the classic French version - although this tart is not made with a Pate Sablee crust and is instead an egg-based (and therefore more forgiving) crust. Don't complain. It still tastes delicious.
Course Dessert
Cuisine American
Keyword Culinary 3, Fruit Tart, Pies
Ingredients
For the Crust:
3 1/3cupsall-purpose flour450g
1/2tspsalt3g
16tbspbutter unsaltedcut into cubes
6egg yolks
1 2/3cupspowdered sugar160g
1tspvanilla extract5mL
For the Pastry Cream:
2cupswhole milk473mL
1/2vanilla bean split lengthwise
6egg yolks
2/3cupsugar135g
1/4cupcornstarch32g
1tbspcold unsalted butter14g
For the Glaze:
1/2cupapricot jam
2tbspwater
For the Assembly:
3cupsassorted fruits
Instructions
Make the Crust
Add the cubed butter, sugar, salt and vanilla to a stand mixer fitted with a paddle attachment. Mix for about 2 minutes or until it's homogeneous.
Add the egg yolks and mixed until combined.
Add the flour and mix until shaggy, about 45 seconds.
DIVIDE into 2-3 equal pieces and press each into a flat disk. Roll out to a thickness of 3mm, 1/8 inch, in between two sheets of lightly floured parchment paper. Chill for at least an hour.
Peel off the layers of paper and cut your tart bottoms out. Cut a strip for the side. Place the strip for the side in your tart ring. Press the side into the ring and trim the excess.Trim the top so it's flush to the ring.
Freeze tarts for at least half an hour. Bake at 320F for about 12-15 minutes or until just golden. If you're using a traditional tart mold you can just cut the rounds out and press into the form.
Make the Pastry Cream
In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes.
In a bowl, whisk the egg yolks and sugar until light and fluffy.
Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated.
Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter.
Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.
Chill custard at least 2 hours and up to 24 hours.
Assemble
Heat 1/2 cup of apricot preserves and 2 tbsp water in a bowl. Mix together and strain.
Whip up your chilled pastry cream until it's smooth. Transfer to a piping bag and fill each cooled tart shell.
Place your fruit in the tart. Try and make a fun grouping with lots of colors. Brush the fruit with the apricot jam mixture. This will help preserve the fruit and give it a beautiful glossy shine.