Fresh Fruit Tart

I made this fruit tart for a small baking class I had the pleasure of teaching recently.  Although it does require a lot of steps and time in between for chilling, the end result is completely worth it once you take a bite.  There are many ways to not only decorate this tart, but also to vary the flavors, as you will see in the recipe.  I highly suggest making the crust and pastry cream the day before you plan to serve the tart.  Please leave a comment and let me know what you think!

Note:  This recipe makes one 9-inch tart and 1 extra crust.

 

STEP 1:

Crust Ingredients:

2 ¼ cups flour (less if making one of the variations)

¾ cup + 2 tablespoons powdered sugar

12 tablespoons cold unsalted butter, cut into ½ inch pieces

¼ teaspoon kosher salt

2 large eggs, 1 separated

Combine the flour, sugar, butter, and salt in a stand mixer fitted with the paddle attachment or in a bowl with a hand-held mixer. Mix on low speed for 1 minute, then increase the speed to just below medium and continue beating for another 2 minutes until the mixture looks sandy with tiny pebble-sized pieces of butter. Turn the mixer off and add the whole egg and the egg yolk (make sure to reserve the remaining egg white for step 2). Mix on low speed just until incorporated, then increase the speed to medium and mix until the dough pulls away from the sides of the bowl, about 30 seconds. Do not overmix. Divide the dough into two equal pieces, then press each piece into a 4 inch round disk, wrap in plastic wrap, and refrigerate for 3 hours or overnight. (Freeze the other disk for up to a month; thaw in the refrigerator before using.)

STEP 2:

Remove the dough from the refrigerator and let soften. Roll the dough out into a 1/8-inch thick circle between 2 pieces of parchment paper. Transfer the dough to the tart pan and gently press it into the bottom and fluted sides of the pan. Remove any excess dough from the edges and use those pieces to patch any cracks or tears. Refrigerate the crust for 20 minutes. Preheat the oven to 375 degrees. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 18 to 20 minutes until the edges are golden brown. Remove the parchment and pie weights, then bake for 5 more minutes until the center of the crust looks dry and is just beginning to color. Beat the reserved egg white from Step 1. Brush the inside of the crust with some of the egg white (you won't use it all) and return the crust to the oven for 2 minutes until the egg white has dried. Cool completely on a rack.

STEP 3 (Optional):

Brush the interior of the cooled crust with your choice of tart lining, if you like.

Choose 1:

1 oz. Melted white, milk, or dark chocolate (let set in the refrigerator for a few minutes before proceeding; OR

1 ripe banana, mashed with the zest and juice of ½ lime; OR

3 tablespoons nut butter

STEP 4:

Pastry Cream Ingredients:

1 cup whole milk

1/4 cup sugar, divided into 2 tablespoons and 2 tablespoons

½ teaspoon vanilla

1 whole egg and 1 egg yolk

1 ½ tablespoons cornstarch

1 tablespoon unsalted butter, cut into ½-inch pieces

Flavoring of your choice (optional) such as 2 tablespoons rose water or liqeur; OR ¼ to ½ teaspoon cinnamon, nutmeg, or cardamom; OR 2 oz. melted chocolate

Combine the milk and 2 tablespoons of sugar in a medium saucepan. Bring to a boil, stirring occasionally, about 5 minutes. Meanwhile, in a medium heatproof bowl, whisk together the remaining 2 tablespoons sugar with the whole egg, egg yolk, and cornstarch until smooth. Whisk half of the hot milk into the egg mixture until combined. Off of the heat, whisk the contents of the bowl back into the remaining milk in the saucepan. Cook over medium heat, whisking constantly, until 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, and flavoring, if using. Strain the pastry cream through a strainer into a medium heatproof bowl. Cover with plastic wrap pressed to the surface of the pastry cream to prevent a skin from forming. Refrigerate for at least 2 hours or up to 3 days.

STEP 5:

Whipped Cream Ingredients:

½ cup whipping or heavy cream

Beat the cream on medium to medium-high speed until soft peaks form. Meanwhile, stir the pastry cream thoroughly to soften it. Fold the whipped cream into the pastry cream, fill the tart shell, and refrigerate for 1 hour before topping with the fruit. (If you skip chilling here, the fruit will sink down into the pastry cream.)

STEP 6:

Top the tart with your choice of fresh fruit. Be creative in your arrangement and experiment with slicing fruit in different ways.

STEP 7:

Glaze Ingredients:

¼ cup apricot or apple jelly

2 tablespoons water or white wine

Simmer the jelly and liquid in a small saucepan and whisk together to form a smooth glaze. Allow to cool slightly, brush on the exposed fruit, and refrigerate the tart until ready to serve.

Source: http://www.finecooking.com/recipes/strawberry-kiwi-honey-cream-tart.aspx