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Fruit Tart Recipe
Maya Kitchenette

Fruit Tart Recipe

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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8
Ingredients Method

Ingredients
  

For the crust (Makes one 9-inch tart)
  • 1 1/2 cups all-purpose flour
  • 1/2 cup confectioners’ sugar
  • 1/4 teaspoon salt
  • 140 g very cold salted butter cut into small pieces
  • 1 large egg yolk
For the pastry cream
  • 2 cups whole milk
  • 6 large egg yolks
  • 1/2 cup sugar
  • 1/3 cup cornstarch sifted
  • 1 teaspoon vanilla extract
  • 3 1/2 tablespoons salted butter cut into bits at room temperature
For the topping
  • Mixed fruits and berries
  • 1/4 cup apricot jelly/jam

Method
 

For the crust
  1. Put the flour, confectioners’ sugar and salt in a bowl anc combine well
  2. Scatter the pieces of butter over the dry ingredients and use your fingertips to rub until the butter is the size of peas.
  3. Stir the egg, and add it a little at a time, mixing well after each addition.
  4. Turn the dough out onto a work surface and, very lightly, knead the dough just to incorporate any loose dry ingredients.
  5. Butter a 9-inch fluted tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan. Freeze the crust for at least 30 minutes.
  6. Preheat the oven to 170 degrees C.
  7. Butter the shiny side of a piece of aluminum foil and fit the foil, buttered side-down, tightly against the crust.
  8. Put the tart pan on a baking sheet, and bake the crust for 25 minutes.
  9. Carefully remove the foil. If the crust is puffy, use the back of a spoon to gently press it down.
  10. Bake for another 8 minutes or so, until the crust is golden brown.
  11. Transfer the crust to a wire rack (still in the pan), and let it cool to room temperature before filling.
For the pastry cream
  1. Bring the milk to a boil in a small saucepan. Remove from the heat and keep it aside.
  2. Meanwhile, in a heavy-bottomed saucepan, whisk the yolks with the sugar and cornstarch until well blended. Still whisking, drizzle in about 1/4 cup of the hot milk to temper the yolks so they won’t curdle.
  3. Whisking the entire time, slowly pour in the remainder of the milk.
  4. Put the pan over medium heat and, whisking vigorously, constantly and thoroughly (to the edges of the pot), bring the mixture to a boil.
  5. Keep it at a boil. still whisking, for 1 to 2 minutes, then remove the pan from the heat.
  6. Whisk in the vanilla extract. Let it sit for 5 minutes.
  7. Whisk in the butter until the bits are fully incorporated and the pastry cream is smooth.
  8. Scrape the cream into a bowl, and place the bowl into a larger bowl filled with ice cubes and cold water. Stir the pastry cream occasionally until it is completely chilled, about 20 minutes.
  9. You can store the filling in the fridge till ready to use.
To assemble
  1. Spoon enough of the Pastry Cream into the tart to come almost to the rim, and smooth the surface.
  2. Lay the fruits on top of the cream.
  3. Bring the jelly and 1 tsp of water to a boil in the microwave or on the stove-top.
  4. Using a pastry brush, brush the fruits with the jelly.