Fruit Tart
Making these is a process, it's why they are often special ordered at bakeries or only offered a couple of days a week. The process, to me, is a pleasure and I love putting them together with love. Then again though, cooking and baking are always love in my kitchen. I hope you'll take the time and go through the process of making this amazing tart. Filling it with in-season fruits of your choosing is always the best because it can be different every single time. Have fun with it ~ make it themed like Berry Good Day, Tropical Delight, Citrus Sings .... just remember, make it yours and enjoy it You can also do chocolate pastry cream or maybe 1/2 and 1/2
Servings: 1 yield(s)
Prep Time: 120 mins
Cook Time: 20 mins
Total Time: 140 mins
Ingredients
    Pâte Sucrée (Tart Crust)
  • 1 stick butter (softened ~ 108g baker's measure)
  • 1/2 cup confectioner's sugar (packed ~ 66g baker's measure)
  • 1/8 tsp salt (1g baker's measure)
  • 1/8 tsp lemon zest (1g baker's measure)
  • 2 drop vanilla extract
  • 1 small egg (beaten ~ 50g baker's measure)
  • 1 1/2 cup pastry flour (can use all-purpose ~ 200g baker's measure)
    • Crème Pâtissière (Pastry Cream)
  • 2 cup milk (1/2 liter baker's measure)
  • 3 tbsp sugar (62.5g baker's measure)
  • 2 large egg yolks (room temperature 45g baker's measure)
  • 1 small egg (room temperature ~ I use the 1/3 fork whipped whites left from the yolks personally on a batch this small 62.5g baker's measure)
  • 3 1/2 tbsp cornstarch (37.5g baker's measure)
  • 3 tbsp sugar (62.5g baker's measure)
  • 2 1/2 tbsp butter (30g baker's measure)
  • 1 1/2 tsp vanilla extract (7.5ml baker's measure)
  • 4 oz melted choclate (OPTIONAL FOR CHOCOLATE PASTRY CREAM)
    • Chocolate Protection Layer
    Egg Wash
  • 1 egg (or use the whites you have left over from the pastry cream)
  • 1 tsp water
    • Fruit
  • 4 cup softer fruits (strawberries, mango, passion fruit, raspberries, blueberries, blackberries, kiwi, mandarins, pineapple, cherries -- you get the idea)
    • Glaze
  • 1 cup preserves (240g baker's measure ~ apricot or apple are best for this though you can use pineapple or something else if you'd like)
  • 1/4 cup water
Instructions
    Pâte Sucrée (Tart Crust)
  1. Combine butter, sugar, salt, lemon and vanilla and mix until smooth and pale
  2. Add the eggs at little at a time and beat well in between additions to ensure it's fully incorporated
  3. Add the flour, blend into dough well, use a plastic spatula to consistently clean edges of mixing bowl or add by hand
  4. Flatten out, wrap in plastic and chill until firm before use, no less than an hour or two
  5. Roll out the dough to 1/8" thickness ~ at this point you have options 1. You can roll it out and treat it like a pie dough placing it into the tart pan 2. You can slice strips to go around the edge, then cut squares to fit into the bottom and use your fingers to meld everything together
  6. Prick the bottom not the sides very well to keep it from blistering in the oven, refrigerate for 30 minutes before baking
  7. Preheat oven to 400
  8. Combine the egg and water from the egg wash ingredients ~ brush on bottom and top of edges
  9. Bake for 15-20 minutes until golden brown
  10. Pull and allow to cool
  11. Once cool, brush the melted chocolate on the bottom of the shell, this keeps the pastry cream from making it soggy. Refrigerate until chocolate has firmed back up
    12. Crème Pâtissière (Pastry Cream)
  12. In a saucepan over medium heat, dissolve the 1st 3Tbsp of sugar in the milk and bring it just to a boil
  13. Using a paddle attachment on your mixer, beat the yolks and egg in a stainless bowl
  14. Sift in the cornstarch and 2nd 3Tbsp sugar into the egg mixture. Beat until perfectly smooth
  15. Temper the eggs by adding the hot milk in a very thin stream to the mixture
  16. Return the mixture to the pot and bring to a boil stirring constantly
  17. Once it comes to a boil, stir constantly and continue boiling for 2 minutes, until it no longer has a starchy taste
  18. Remove from the heat and add the butter and vanilla, stirring until the butter is completely melted and incorporated.. Cover with plastic wrap, making sure the plastic is touching the cream completely, this will prevent a crust from forming. Chill as quickly as possible.
  19. IF YOU WANT CHOCOLATE PASTRY CREAM ~~ For every 12oz of cream, add 4oz of melted chocolate while it is still hot
    20. Putting It All Together
  20. Pull the crust with it's chocolate layer from the fridge along with the pastry cream
  21. Add pastry cream filling the tart about 1/2 way up
  22. Add the fruits you've chosen in a pretty pattern
    23. Glaze (this is optional when not in a bakery setting in my opinion)
  23. Add the preserves and water to a pot, bring to a simmer over medium heat and cook until the preserves are fully melted
  24. Pass it through a sieve
  25. Place a small spoonful in the fridge for a few minutes to see if it gels up. If necessary cook it a bit longer to thicken it more. If it's too thick, add a little more water
  26. Once it's good to go, brush it over the fruit ~ Refrigerate for a few minutes minimum
  27. Serve and enjoy