Fresh Seasonal Fruit Tart
By: bottomless kitchen
Published: Thursday, September 2, 2010 - 5:27pm

Ingredients




Tart crust:
1 1/2 cups of flour
1/8 of a teaspoon of salt
1/2 cup of unsalted butter
1/4 of a cup granulated sugar
1 large egg (beaten)
Pastry cream:
1 1/4 cups of milk
1 teaspoon vanilla extract
3 large egg yolks
1/4 of a cup granulated sugar
1/8 cup of flour
2 tablespoons of cornstarch
3/4 of a tablespoon of Grand Marnier, or water if you prefer
Apricot glaze:
1/2 cup of apricot jam or perserves (We used raspberry-apricot perserves)
1 tablespoon Grand Marnier, or water if you prefer
Fresh fruit for topping the tart:
3 cups of mixed fruit (We used raspberries, 





Preparation

1 Pastry crust: 2 Whisk flour & salt in separate, medium size bowl. Set aside. 3 With a hand mixer, beat butter until softened in large bowl. 4 Add sugar to butter, beat until light & fluffy 5 Add beaten egg, until just incorporated 6 Add flour mixture all at once, mix until dough forms a ball: do not over-mix. 7 Flatten into a disk, cover in plastic wrap, & refrigerate for 20 minutes until firm (or overnight if making dough in advance) 8 Roll out pastry dough on floured surface, until about 1/8 inch thick & 11-12 inches in diameter (should be about an inch larger than pan - place pan upside down in center of dough to check for correct size) 9 Roll pastry around floured rolling pin to transfer (unroll) onto tart dish (9 inch tart dish with removable bottom) 10 Lightly press pastry into bottom & sides of pan, roll the rolling pin over the tart dish to cut off extra dough 11 Prick dough bottom with a fork to prevent dough from puffing up while baking, cover & refrigerate for 20 minutes 12 Preheat the oven to 400 degrees, with a rack in the center 13 Line unbaked pastry shell with aluminum foil, fill with pie weights, rice, or beans, filling the whole tart dish to the top 14 Bake tart for 20-25 minutes, until crust is dry & lightly golden brown. 15 Remove weights and cool crust on wire racks 16 Pastry cream: 17 In a medium-sized stainless steel bowl, mix sugar & egg yolks with a wooden spoon, careful not to let mixture sit too long to prevent pieces of egg from forming 18 Whisk flour & cornstarch together separately, then add to egg mixture & mix until you have a smooth paste 19 Meanwhile, in a saucepan, combine the milk & vanilla over medium heat until boiling. (Caution! The milk will foam up fast so watch carefully) 20 Remove from heat & slowly add to egg mixture, whisking constantly to prevent curdling 21 Place back into saucepan & cook over medium heat until boiling, whisking constantly 22 Once it is boiling, whisk for another 30 seconds until it thickens & is hard to stir. 23 Remove from heat, immediately whisk in liquor 24 Pour into clean bowl, immediately cover with plastic wrap (to prevent crust from forming) & refrigerate until needed (can make up to three days in advance, beating to dissolve any lumps that may form) 25 Apricot glaze: 26 Heat preserves & water (if using instead of liquor) over medium heat in a small saucepan until melted (liquid) 27 Remove from heat, add liquor (if not using water) 28 Strain through a fine strainer to remove fruit chunks 29 Let cool until warm, glaze the pastry crust 30 Let the glaze on the pastry tart dry for 30 minutes 31 To assemble tart: 32 Place your hand under the middle of the tart pan, touching only the removable bottom (not the sides).  As you push up, the tart ring will fall off, sliding down your arm.  Gently transfer tart to serving dish or cake stand by sliding a knife between the tart & bottom of tart dish. 33 Spread pastry cream in tart dish 34 Arrange fruit however you please, trying to cover as much of the pastry cream as possible. 35 Reheat the extra glaze & brush the fruit with a light coat to create a shiny look 36 Serve immediately, or refrigerate (remove 30 minutes prior to serving to bring to room temperature). 


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Comments




 

Permalink Ashley EJanuary 11, 2011  

This looks so pretty!  Great recipe for my new tart pan :)
 








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Preparation

 1  Pastry crust:  2  Whisk flour & salt in separate, medium size bowl. Set aside.  3  With a hand mixer, beat butter until softened in large bowl.  4  Add sugar to butter, beat until light & fluffy  5  Add beaten egg, until just incorporated  6  Add flour mixture all at once, mix until dough forms a ball: do not over-mix.  7  Flatten into a disk, cover in plastic wrap, & refrigerate for 20 minutes until firm (or overnight if making dough in advance)  8  Roll out pastry dough on floured surface, until about 1/8 inch thick & 11-12 inches in diameter (should be about an inch larger than pan - place pan upside down in center of dough to check for correct size)  9  Roll pastry around floured rolling pin to transfer (unroll) onto tart dish (9 inch tart dish with removable bottom)  10  Lightly press pastry into bottom & sides of pan, roll the rolling pin over the tart dish to cut off extra dough  11  Prick dough bottom with a fork to prevent dough from puffing up while baking, cover & refrigerate for 20 minutes  12  Preheat the oven to 400 degrees, with a rack in the center  13  Line unbaked pastry shell with aluminum foil, fill with pie weights, rice, or beans, filling the whole tart dish to the top  14  Bake tart for 20-25 minutes, until crust is dry & lightly golden brown.  15  Remove weights and cool crust on wire racks  16  Pastry cream:  17  In a medium-sized stainless steel bowl, mix sugar & egg yolks with a wooden spoon, careful not to let mixture sit too long to prevent pieces of egg from forming  18  Whisk flour & cornstarch together separately, then add to egg mixture & mix until you have a smooth paste  19  Meanwhile, in a saucepan, combine the milk & vanilla over medium heat until boiling. (Caution! The milk will foam up fast so watch carefully)  20  Remove from heat & slowly add to egg mixture, whisking constantly to prevent curdling  21  Place back into saucepan & cook over medium heat until boiling, whisking constantly  22  Once it is boiling, whisk for another 30 seconds until it thickens & is hard to stir.  23  Remove from heat, immediately whisk in liquor  24  Pour into clean bowl, immediately cover with plastic wrap (to prevent crust from forming) & refrigerate until needed (can make up to three days in advance, beating to dissolve any lumps that may form)  25  Apricot glaze:  26  Heat preserves & water (if using instead of liquor) over medium heat in a small saucepan until melted (liquid)  27  Remove from heat, add liquor (if not using water)  28  Strain through a fine strainer to remove fruit chunks  29  Let cool until warm, glaze the pastry crust  30  Let the glaze on the pastry tart dry for 30 minutes  31  To assemble tart:  32  Place your hand under the middle of the tart pan, touching only the removable bottom (not the sides).  As you push up, the tart ring will fall off, sliding down your arm.  Gently transfer tart to serving dish or cake stand by sliding a knife between the tart & bottom of tart dish.  33  Spread pastry cream in tart dish  34  Arrange fruit however you please, trying to cover as much of the pastry cream as possible.  35  Reheat the extra glaze & brush the fruit with a light coat to create a shiny look  36  Serve immediately, or refrigerate (remove 30 minutes prior to serving to bring to room temperature).

About


A snippet from bottomlesskitchen.com: 
"...And, since you can mix it up with the fruit topping, you can make a unique tart each time.  Lastly, if you choose to make the dough & filling ahead of time like ELZ did, the assembly process can be quick & easy the next day."

Comments:
Ashley E

This looks so pretty!  Great recipe for my new tart pan :)