Yummy Fruit Tart
When entertaining friends and neighbors or even if one or all of the children are rolling in for a visit. It is a life saver to have that extra tart dough in the freezer that you never thought you would use. This is a great recipe that offers the flexibility to use whatever fruit is in season. The dough recipe yields one 9 1/2 to 11 inch tart with enough left for a second tart. A few weeks back I made one tart and froze the other to use at another time. Well this was that other time! I took the second dough out of the freezer placed it in the refrigerator to thaw while I prepared pastry custard. This recipe takes a bit of time but is so worth it.
French Fruit Tart
Adapted from Fine Cooking Create Your Own Fruit Tart November 2015 issue.
- 10 oz. (2 1/4 cups) all purpose flour, more for dusting
- 3 1/2 oz. (3/4 cup plus 2 Tbs.) confectioners’ sugar
- 6 oz. (12 Tbs.) cold unsalted butter, cut into 1/2 inch pieces
- 1/4 tsp. Kosher salt
- 2 large eggs, 1 separated
- Cooking spray
In a stand mixer fitted with a paddle attachment, combine the flour, sugar, butter, salt, and your choice of crust flavoring, if using. Mix on low speed until the butter begins to break up, about 1 minute. Increase the speed to just below medium and continue beating until the mixture looks sandy with butter pieces the size of tiny pebbles, about 2 minutes more.
Turn the mixer off and add the whole egg and egg yolk (reserve the remaining white for next step). Mix on low speed until incorporated. Increase the speed to medium and mix just until the dough pulls away from the sides of the bowl, about 30 seconds. Do not over-mix.
Divide the dough in half, press each half into a disk about 4 inches across, and wrap in plastic. Refrigerate 1 disk for at least 3 hours and up to 24 hours. (Freeze the other disk for up to a month; thaw in the refrigerator before using.)
Shape And Bake The Crust
Lightly flour a work surface and a rolling pin. Spray a 9 1/2 to 11 inch fluted tart pan with a removable bottom with cooking spray.
Working quickly, roll the dough disk into a 1/8 inch thick round. Transfer the dough to the tart pan and gently coax it into the pan, allowing the excess dough to hang over the sides. Roll the rolling pin over the top of the pan to cut off the excess dough. Patch any tears or cracks with the scraps. Refrigerate the crust for at least 20 minutes or freeze 10 minutes.
Meanwhile position a rack in the center of the oven and heat to 375 F.
Line the crust with parchment paper and fill it to the top with beans or pie weights. Bake until edges are golden, 18 to 20 minutes
Carefully remove the weights and paper. Bake until the center crust looks dry and is just beginning to color, about 5 minutes.
Beat the reserved egg white brush the inside of the crust (you won’t need it all) then return the crust to the oven until the egg white has dried, about 2 minutes. Cool completely on a rack.
Line The Crust (optional)
If you would like an additional layer of flavor line the crust with one of these choices.
Tart lining of your choice.
Brush the interior of the cooled crust with your choice of tart lining if you like. If using chocolate, let it set for a few minutes in the fridge before proceeding.
Tart Linings (Choose 1)
Chocolate: 1 oz. melted white, milk, or dark chocolate
Banana: 1 ripe banana, mashed with the fine;y grated zest and juice of 1/2 lime
Nut: 3 Tbs. nut butter, such as peanut, almond, or cashew
- 1 Cup whole milk
- 1/4 cup granulated sugar, pure maple syrup or honey
- 1/2 vanilla bean or 1/2 tsp. Pure vanilla extract or paste
- 1 large egg
- 1 1/2 Tbs. cornstarch
- 1 Tbs. unsalted butter, cut into 1/2 inch pieces
Flavoring(s) of your choice (optional)
Combine the milk and 2 Tbs. of the sugar, maple syrup OR honey in a 3 – 4 quart saucepan. If using a vanilla bean, split it and scrape the seeds into the milk, then add the pod. Bring to a boil, stirring occasionally, about 5 minutes. Remove the vanilla bean pod, if using.
Meanwhile, in a medium heatproof bowl, whisk the remaining 2 Tbs. sugar, maple syrup OR honey with the egg, egg yoke, and cornstarch until smooth, about 1 minute. Whisk half of the hot milk into the egg mixture until combined. Off the heat, whisk the contents of the bowl back into the remaining milk in the saucepan.
Cook over medium heat, whisking constantly, until the mixture reaches a boil, whisking constantly, until the mixture reaches a boil’ it will thicken. Continue to cook for another minute past the boil, whisking constantly. Off the heat, whisk in the butter, vanilla paste or extract, if using, and your choice of flavoring(s), if using. Strain the pastry cream through a medium-mesh sieve into a medium heatproof bowl.
Cover with plastic wrap pressed onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until cold, at least 2 hours and up to 3 days.
Pastry Cream Flavorings
(Choose 1 or 2)
Booze: Add 1 oz. (2 Tbs.) of your favorite spirit or liqueur. Some of my favorites are Grand Marnier, Chambord, Amarettoand Frangelico.Ground
Spice: Add 1/4 to 1/2 tsp. of your favorite ground spice.
Chocolates: Stir a little pastry cream into 2 oz. warm melted dark (70%) chocolate to temper it. Fold this back into the rest of pastry cream.
Fill The Tart
First in a medium bowl beat the 1/2 cup whipping or heavy cream to stiff peaks with an electric band mixer or a whisk;
Beat the pastry cream to soften and smooth it. With a large spatulas, fold the whipped cream into the softened pastry cream until thoroughly combined. Fill the crust with mixture evening it out with the spatula. Refrigerate for at least 1 hour before topping with the fruit.
Top The Tart
Now the fun part of this recipe! Anything goes!!!!!!!!
Apricots, bananas, blueberries, blackberries, figs grapefruit, kiwis, mangos, peaches, plums, pineapple, raspberries, oranges, or strawberries; peeled, diced, or sliced as needed.
Microwaved apples: Cut the cheeks off 3 or 4 apples and slice the cheeks very thinly. Evenly spread the slices onto a microwave-safe plate and microwave in 30-second intervals until soft and pliable, about 2 minutes. Let cool slightly before handling.
Poached pears, Caramelized bananas the choices are endless.
Glaze And Garnish The Tart
Glazing the fruit not only makes it look professional it protects the fruit from drying out, discoloring or wilting.
- 1/4 cup apricot or apple jelly
- 2 Tbs. water or white wine
Put the jelly and water or wine in a small saucepan. Simmer and whisk together to form a smooth glaze. Allow to cool slightly. Brush it on the exposed fruit, being careful not to pull up the cream filling from below. Garnish the tart with any hardy garnishes, such as nuts chocolate shavings. Refrigerate the tart until ready to serve. Serve the tart cold.
Whewwwwww this was a long one! It is not as difficult as it seems believe me, if I can do it you can. Email me or leave a comment if you have any questions at all.
Bake some memories!