Monday, April 30, 2012

Fruit tart

This is a confession: fruit tarts or tarts of any kind, really(!) are my favorite dessert. And so, I made this wonderfully tasty fruit tart in celebration of Wanda's birthday (but it wasn't a completely altruistic gift). It tasted as amazing as it looks! It is quite easy to make--tarts are one of those delicate-looking desserts that appear at once intricate and impressive. In other words, if you want to impress make a tart!

Ingredients (for topping) Original recipe comes from www.joyofbaking.com/FruitTart.html#ixzzIssgg784H
1 c. strawberries
1/2 c. blueberries
1 c. kiwi fruit
1/2 c. apricot jam or preserves
1 tblspn water 

for pastry cream
1 1/4 c. milk
1 tspn vanilla extract
3 large egg yolk
1/4 cup granulated white sugar
2 tblspn all-purpose flour
2 tblspn cornstarch
1/2 tblspn liqueur (Brandy, Grand Marnier, I used Barrilito
for crust 1/2 cup unsalted butter (1 stick)
2 tablespoons confectioners sugar
1/2 large egg, beaten
1 cup all-purpose flour
1/2 cup almond flour (toast almonds & ground)
1/2 teaspoon vanilla extract
a pinch of salt
(original recipe can be found here). 
What to do?
First I made the crustBeat butter and sugar, add vanilla extract, and egg, then combine flour -- put dough in fridge for at least 4 hours. For best results, bake in a tart pan with a removable bottom. Spread the dough thinly on tart pan. 

Then make the pastry cream. In a heatproof bowl, mix the sugar and the egg yolk together. In a separate bowl, sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste. 

In a saucepan bring milk and vanilla to a boil, when milk foams remove from heat and add slowly to egg mixture, whisk vigorously to prevent curdling. Cook mixture over medium heat until it boils (continue to whisk), until it becomes thick, Add liqueur, brandy or rum. Cool to room temperature--when ready to use beat mixture to get rid of clumps or crust that may have formed. 

Apricot glaze: Heat apricot jam or preserves and water over medium heat until liquid or melted. If there are large pieces of apricots from jam, remove them. 

Assemblage: First, spread half of the apricot glaze over tart crust, let it cool for at least 20 minutes. Add pastry cream to the glazed crust. Place fruit onto cream randomly or in concentric circles beginning from the outside and working your way inside. Once the fruit is arranged, pour the remaining glaze onto the fruit. Refrigerate tart. Bring it to room temperature before serving. You can cover and refrigerate leftovers for up to 3 days.
Enjoy! This makes an amazing dessert and breakfast too!






 




 










 

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