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French Fruit Tart

With one recipe, you can make dozens of different tarts by choosing a variety of different fruit or even changing the filling to another custard.  You can use any topping that will gel up and make the fruit glisten, in place of the apricot jelly.

Hint: Don’t worry if the crust crumbles.  Just put all of the crust in the tart pan and push it down on the bottom of the pan and up the sides.  It’s easier to work with when it’s cold, but it’s not essential to the success of the recipe.

Tart Shell

Makes one 9″ round tart or six 4″ tartlets

1/3 cup unsalted butter
1/4 cup sugar
2 egg yolks
1 1/2 cup sifted  and then measured all purpose flour (6 oz)
Pinch salt

  1. Cream the butter in a mixer
  2. Beat in the egg yolks
  3. Add the flour and salt, a third at a time. Mix until smooth with no lumps remaining.

Press the dough into a flat disk with your hands.  Pound it with a rolling pin.  Roll to 1/8″ thickness on a floured board.  Place the dough circle on the tart tin, folding the edges over toward the center to form a double layer at the sides.  Pinch the sides together and press away any excess dough.  Prick the bottom of the shell with a fork to prevent the dough from puffing up during cooking.

Classic Pastry Cream

Makes 1/2 cups

1 cup heavy cream
3 TBSP sugar
2 egg yolks
1 TBSP cornstarch
1/4 tsp vanilla extract

  1. Warm 3/4 of the cream in the top of a double boiler over simmering but not boiling water (or very carefully, over medium heat, stirring constantly).
  2. Stir the sugar and vanilla into the egg yolks and add the cornstarch.
  3. Add the yolk mixture to the warm cream.  Cook, stirring constantly with a wire whisk, until the mixture thickens and the whisk marks keep their shape.
  4. Remove from heat and add the remaining 1/4 cup of cream.  Whisk occasionally until cool to prevent a skin from forming on the top.
  5. Cover with plastic wrap and store in the refrigerator until ready to use.
Tart Pans available at Sur La Table, Downtown Gardens
Tart Pans available at Sur La Table, Downtown Gardens

Putting it Together

Tart Shell
Classic Pastry Cream
Apricot Jelly

When the Tart Shell has cooled, add the Classic Pastry Cream and top with sliced, fresh fruit such as strawberries, blueberries, raspberries, bananas, peaches, or any other soft fresh fruit.  Brush fruit with apricot jelly and refrigerate.

Submitted by Rhonda Krill. Recipe from Pamella Z. Asquith’s Fruit Tart Cookbook

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