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Fresh Fruit Tart |
INGREDIENTS |
PASTRY
10 tablespoons room temperature unsalted butter, cut up
1/2 cup confectioners sugar
1 egg
1/2 cup almond flour
1 1/2 cups all-purpose flour, plus more for sprinkling
CUSTARD
2 cups whole milk
8 tablespoons granulated sugar
3 tablespoons cornstarch
5 egg yolks
FRUIT
3 cups assorted fresh fruit or berries, trimmed
1/2 cup apricot preserves
2 tablespoons water
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METHOD |
PASTRY
1. Have on hand a 9-inch French fluted tart pan with removable base.
2. In an electric mixer fitted with the paddle, if you have one, combine the sugar and butter. Add the egg and mix until combined.
3. Beat in the almond flour and mix just until combined, then beat in the all-purpose flour and mix until the dough just barely comes together.
4. Turn the dough onto a sheet of plastic wrap and press it into a 6-inch disk. Wrap in more plastic and refrigerate for at least 4 hours.
5. Set the oven at 425 degrees.
6. Remove the dough from the refrigerator and let it stand at room temperature for 1 hour. Unwrap the dough. With a rolling pin, roll it out on a lightly floured counter to a 13-inch round. Lift the dough onto the rolling pin and ease it into the tart pan. Push the dough against the fluted edges all along the edge of the pan. Run the rolling pin over the top of the tart to cut off the excess dough.
6. With a fork, prick holes in the bottom of the dough. Place a piece of foil, shiny side down, into the dough. Fill it halfway with pie weights or dried beans. Bake the tart for 10 minutes. Remove the foil and weights. Continue baking for 10 minutes more or until the pastry is golden brown. Cool the pan on a wire rack.
CUSTARD
1. In a medium saucepan, heat the milk and 6 tablespoons of the sugar until simmering, stirring occasionally to dissolve the sugar. Remove it from the heat.
2. Set a strainer over a bowl.
2. In another bowl, stir together the remaining 2 tablespoons of sugar and the cornstarch.
3. In a large bowl whisk the egg yolks to mix them. Whisk in the cornstarch mixture until thick and creamy.
4. Gradually whisk the hot milk mixture into the yolk mixture. Return the entire milk-yolk mixture to the saucepan, scraping the bowl with a rubber spatula. Let the mixture come to a simmer over medium heat, whisking constantly, for half a minute or until the custard is thick and glossy.
5. Strain the custard into the bowl. Press a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for at least 2 hours.
FRUIT
1. With an offset spatula, spread the cold custard in the cooled tart shell.
2. Arrange the fruit on top, in concentric circles.
3. In a small saucepan, combine the preserves and water. Bring to a boil over medium-high heat, stirring constantly to smooth out lumps. Brush and drizzle the apricot mixture onto the fruit.
4. Set the tart on a small plate so the rim falls away. Slide a thin metal spatula between the bottom of the crust and the bottom of the pan to release it. Transfer the tart to a large flat serving dish.
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NOTE |
Makes one 9-inch tart
From The Boston Globe, 11 April 2007
Adapted from Christophe Marquant |
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