Fresh Fruit Tart (Print Version)
# Ingredients:
01 -
2 cups whole milk.
02 -
1 cup granulated sugar.
03 -
6 egg yolks.
04 -
1/4 cup cornstarch.
05 -
1/4 teaspoon salt.
06 -
1 teaspoon vanilla extract.
07 -
7 tablespoons butter, softened.
08 -
1/2 cup powdered sugar.
09 -
1 egg.
10 -
1/2 teaspoon vanilla extract.
11 -
1/4 teaspoon salt.
12 -
1 1/4 cups all-purpose flour, sifted.
13 -
1/4 teaspoon baking powder.
14 -
1 pint fresh mixed fruit (berries, peaches, mango, kiwi etc).
15 -
Apricot jam for glaze.
# Instructions:
01 -
Heat milk until bubbling. Whisk egg yolks, sugar, cornstarch and salt. Gradually add hot milk. Return to pan and cook until thick. Add vanilla and chill 2-3 hours.
02 -
Cream butter and sugar until fluffy. Add egg, vanilla, salt. Mix in flour and baking powder until just combined. Chill 1 hour.
03 -
Roll dough to 1/8-1/4 inch thick. Place in tart pan. Line with parchment and weights. Bake at 350°F for 12 minutes.
04 -
Remove weights and paper. Bake 10-15 minutes more until golden. Cool completely.
05 -
Fill crust with pastry cream. Arrange fruit on top. Brush with warm apricot glaze.
# Notes:
01 -
Use removable bottom tart pan if possible.
02 -
Components can be made ahead.
03 -
Choose fruits of different colors and shapes.
04 -
Keeps in fridge up to 4 days.