Fresh Fruit Tart

8 Nov

November 8, 2012

I made this fruit tart since I was going home to visit. My parents are big fans of fruity, not so sweet desserts, so I knew they would like this fruit tart. Berries are out of season, so be prepared to pay a little more if you want to use them for the tart. The various fruits make this tart very appealing because of the bright, vibrant colors.

You can find ready-made crust at the supermarket, but I made mine from scratch. It is a Pate Brise dough, and fairly easy to make and can be frozen if not used right away.

For the Pate Brise Dough

Ingredients:

250g cake flour

1/2 tsp salt

1/2 tsp sugar

125g cold butter, cubed

65 mL water

Yield: two 8-in tarts

Directions:

  1. Sift cake flour, salt, sugar together.
  2. Cut-in butter into dries using a bench scraper until you get lentil-size pieces of butter.
  3. Form a well with the middle of the mixture. Add some water.
  4. Sift the mixture with fingers to combine the water with the dries.
  5. Add more water as needed, but be careful not to add too much water.
  6. Continue to sift mixture until the dough comes together.
  7. Wrap and refrigerate dough for 30 minutes.
  8. Carefully roll out dough and line tart mold.
  9. Blind bake the shell at 350F for 20-25 minutes.

For the pastry cream filling

Ingredients:

474mL milk

125g sugar

2 tsp vanilla

1 egg

2 egg yolks

50g cornstarch

Yield: ~2 cups, enough to fill one 8-in tart

Directions:

  1. Heat milk, vanilla, and half of the sugar in a saucepan. Occasionally whisk the mixture.
  2. In a bowl, whisk egg, yolks, sugar, cornstarch together.
  3. Once the milk mixture comes to a boil, temper the egg mixture with half the liquid. Whisk.
  4. Return the tempered mixture back to the saucepan.
  5. Heat on low while stirring constantly until the mixture slightly thickens, about two minutes.
  6. Cool pastry cream over an ice bath, or cool overnight before filling the tart shell.

Assembling

  1. Fill tart shell with pastry cream.
  2. Carefully cut and slice strawberries and kiwis.
  3. Arrange fruits in any pattern.
  4. Nappage fruits to give a glossy sheen. You can buy apricot preserves, dilute it with some water and heat the mixture up. Apply nappage using a pastry brush.

 

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