For reference, this fruit tart was gone within 4 hours of me bringing it home. The crust is a pie dough but baked and weighted with beans to resist it getting soggy. The filling is pastry creme and on top of the fruit is apricot glaze. Save yourself a step now and buy that glaze, all you have to do is really warm it up and drizzle a couple times.
The crust is simple we will get to that in a minute. This filling might seem complicated but if you take your time you should be fine. It does involve eggs and tastes and resembles custard in the end so if anyone is allergic to eggs, you might want to skip this recipe! You have to temper your eggs which means adding the hot milk slowly to the eggs and then returning it all back to the pan. if you don’t do this and add the cold eggs to your hot milk you are going to cook the eggs, not good. So please make sure you take the time and do it right because the results are so worth it!
Items needed: Fruit Tart pan with a false bottom, and dry beans.
Yields 2 Pies
Preheat to 400°
- 2 lbs (9.5 C) All Purpose Flour
- 3/4 tsp. Salt
- 13.5 oz Butter (get the 1 lb. brick and cut 1/2 inch from one end if you don’t have a scale)
- 12 oz Ice water
1. Place flour and salt in mixer with paddle attachement and breiefly combine (or stir by hand like me at home because I don’t have a mixer)
2. With mixer at low speed, toos the cold butter in a little at a time (again use a pastry blender if you don’t have a mixer, like me.)
3. Drizzle ice water into the bowl until the dough reaches proper consistency. (no sticky!)
Roll your dough to 1/4 inch thickness and lay it over the pan. Use your fingers to guide the dough firmly onto the bottom and into the grooves of the pan.Fill your crust with beans and press down but not too hard. Grab only the SIDE of the tart pan (the bottom is false it will pop right up if you touch it) and place on sheet pan (cookie sheet)and put it in oven and bake until the sides by the pan are turning a golden brown, about 30 minutes. Remove beans and let cool.
Filling: Pastry Cream (Crème Pâtissière) (3 Steps)
1 Quart of Milk
4 oz. (1/2 C.) Sugar
3 oz. Egg YOLK (1/3 cup)
4 oz Whole Eggs (1/2 cup)
2.5 oz. (1/4 C.) Cornstarch
4 oz. (1/2 C.) Sugar
4 TBSP. Butter
1 TBSP Vanilla Extract
1. In large saucepan dissolve the sugar in the milk and bring just to a boil.
2. With a whisk, beat the egg yolks and eggs in a stainless steel bowl.
3. Sift the corn starch and sugar into the eggs and whisk until completely smooth (you can sift using a small atrainer or Chinois)
4. Temper the egg mixture by slowly beating in the hot milk in a thin stream. (We used a ladle!)
5. Return the mixture to the heat and bring to a boil, stirring constantly.
7. When mixture comes toa boil and thickens, remove from heat. If you make oatmeal on the stove you know when the big bubbles start to “bloop”, same thing here, remove it right when the bloops start.
8. Stir in the butter and vanilla. Mix until the butter is completely melted and blended in.
9. Pour mixture into clean pan and cover with plastic wrap, making sure the wrap comes in contact with the cream to prevent a film from forming. Chill as soon as possible.
While your filling is cooling, cut up your fruit! There is no wrong way but if you want it to look pretty make your pattern uniform. Cut grapes in half but don’t cut the smaller berries. fresh fruit is best but if you have to use frozen, make sure to thaw and drain.
When your pastry cream has completely cooled and you have all your fruit ready, grab your serving dish and grab your crust. Slide your hand under the bottom, and let the side come off, so you are holding the pan bottom and crust in your hand. CAREFULLY slide that crust onto your serving dish. Fill your shell with your cream using a rubber spatula (not the thing you use to flip burgers!) and get readdy to add your fruit on top of that. Grab your Apricot glaze and start heating it on the stove, low heat. Make your fruit look all pretty and then once you are done, take a ladle and start slowly pouring the apricot glaze over the fruit. You want to cover the entire surface so no cream nor fruit are exposed. After you coat it once pop it in the fridge to set it (about 5 monutes) and come back again for another round. pop it in the fridge again, Then one more roung of Apricot glaze but this time grab a pastry brush and gently cover your fruit that is sticking up. After this you can put it in the fridge to cool it until you want to serve it.
If you have any questions please let me know and if you do make one of these tarts please take a picture and share it with me!