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Fresh Fruit Tart

Fresh Fruit Tart

Ingredients:

For the pastry:

  • 1 cup all-purpose flour
  • 1 Tbs. sugar
  • 1/4 tsp. salt
  • 8 Tbs. (1 stick) unsalted butter, out of the refrigerator for 20 minutes, cut
      into pieces
  • 1 to 2 Tbs. water

For the filling:

  • 1 1/4 cups milk
  • 3 1/2 Tbs. all-purpose flour
  • 1/4 cup sugar
  • 4 egg yolks
  • 1 Tbs. unsalted butter
  • 2 tsp. kirsch or 1/2 tsp. vanilla extract
  • 4 cups sliced mixed fruits such as kiwifruits, peaches, plums and whole
      blueberries
  • 1/4 cup red currant jelly, melted

Directions:

To make the pastry, in a food processor fitted with the metal blade, combine the flour, sugar and salt. Pulse briefly to mix. Add the butter and process until the consistency of coarse meal. With the motor running, add just enough of the water to form a ball that cleans the sides of the bowl. Remove from the processor, wrap the dough in plastic wrap and refrigerate for 30 minutes.

Place the pastry in a 9-inch tart pan with a removable bottom and press it gently onto the bottom and sides of the pan, forming an even layer. Place in the freezer for 30 minutes. Preheat an oven to 375ºF.

Line the pastry shell with parchment paper and fill with pie weights, rice or beans. Bake until lightly golden around the edges, 15 to 20 minutes. Remove from the oven and remove the weights and parchment. Continue to bake until pale gold, 5 to 7 minutes. Let cool on a rack.

To make the filling, first make the pastry cream: Pour the milk into a saucepan over medium heat and heat until small bubbles appear along the edges of the pan. Remove from the heat. In another saucepan, stir together the flour and sugar. In a bowl, whisk the egg yolks until light colored. Whisk the hot milk into the flour mixture and place over medium heat. Cook, stirring constantly, until the mixture boils, 1 to 2 minutes. Remove from the heat and whisk one-fourth of the hot milk-flour mixture into the egg yolks. Then whisk the egg yolks into the remaining hot milk-flour mixture and cook over medium heat, stirring constantly, until thickened slightly and an instant-read thermometer inserted into the liquid registers 165ºF, 2 to 3 minutes. Remove from the heat, stir in the butter and strain through a fine-mesh sieve into a clean bowl. Stir in the kirsch and cover with plastic wrap, pressing it directly onto the surface of the pastry cream. Let cool in the refrigerator.

Spread the cooled pastry cream in the pastry shell. Arrange the fruits attractively on top of the pastry cream and brush the fruit with a thin coating of the jelly. Remove the pan sides and, using a spatula, slide the tart from the pan bottom onto a serving plate.
Makes one 9-inch tart; serves 8.
Adapted from Williams-Sonoma Seasonal Celebration Series, Summer, by Joanne Weir (Time-Life Books, 1997).