Fresh Fruit Tart

Instructions

Heat the Milk – In a medium saucepan, add the milk and ¼ cup of sugar. Use a paring knife to make a shallow cut lengthwise down the vanilla bean, scrape out the seeds, then add the seeds and pod to the saucepan. Heat over medium heat, whisking to dissolve the sugar, until the milk just begins to simmer, between 180 to 185ºF (82 to 85ºC), about 3 minutes; do not boil the milk! Turn off the heat and transfer the pan to a cool burner. For a stronger vanilla flavor, cover and steep for 30 minutes.
Whisk the Yolk Mixture – In a large bowl, whisk together the egg yolks, ¼ cup sugar, cornstarch, and salt. Whisk until smooth and pale yellow, about 1 minute.
Temper the Eggs – Remove the vanilla pod and discard it, if using. Slowly pour about ½ cup of the hot milk into the egg mixture while whisking constantly. Continue adding the milk in a slow stream, whisking until fully incorporated.
Cook the Pastry Cream – Return the egg mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens to a pudding consistency, about 3 minutes. Allow the mixture to cook undisturbed for 15 seconds; large bubbles should break the surface. Continue whisking and cook for 1 minute. The thickened pastry cream is done when it reaches between 190 to 200ºF (88 to 93ºC).
Strain the Pastry Cream – For an extra silky texture, strain the pastry cream through a fine-mesh sieve into a clean medium bowl, using a spatula to press it through. This step is optional.
Add the Butter and Vanilla – Whisk in the butter and vanilla extract until melted and smooth.
Cool the Pastry Cream – Set the bowl of pastry cream over an ice-water bath and stir occasionally for a few minutes until it cools down. Press plastic wrap directly onto the surface to prevent a skin from forming. Chill in the ice water bath for 30 minutes. Transfer to the refrigerator for at least about 2 hours before using. The pastry cream will thicken up more after chilling.
Mix the Dry Ingredients – Add the flour, powdered sugar, and salt to a food processor. Pulse about 5 times, until combined.
Cut in the Butter – Slice the cold butter into 8 pieces, then evenly scatter it over the flour mixture. Pulse until the mixture resembles wet sand with some small coarse pieces, about 10 pulses.
Incorporate the Wet Ingredients – In a small bowl, whisk together the egg and vanilla. Evenly drizzle over the flour and butter mixture. Pulse until a dough forms together, but do not overmix, about 15 pulses.
Chill the Dough – Shape the dough into a flattened 1-inch-thick disk and wrap it tightly in plastic wrap. Refrigerate until firm, about 1 hour, or freeze for 30 minutes.
Roll the Dough – Remove the dough from the refrigerator and let it sit at room temperature for 5 to 10 minutes until slightly pliable, making it easier to roll. Lightly dust the counter, dough, and rolling pin with flour. For easier transfer, you can place the dough on a sheet of parchment paper before dusting. Roll the dough, rotating and lightly dusting the bottom as needed to prevent sticking, until it’s about ⅛-inch thick, or large enough to fit your tart pan with a little overhang, roughly a 10 to 11-inch circle.
Form the Tart Shell – Gently ease the rolled dough into a 9- or 10-inch tart pan, pressing it against the bottom and sides to create an even layer. Roll a rolling pin over the top of the pan to trim the excess dough and create a level edge. Use any scraps to patch thin spots if needed. For less shrinkage during baking, press the dough slightly above the rim of the pan. Use a fork to dock the bottom of the crust, poking holes about 1 inch apart.
Freeze the Dough – Freeze the tart dough in the pan for 30 minutes. The dough should be very firm. This will help prevent shrinking when baked.
Heat the Oven – Set the oven rack in the center position. Heat to 375°F (191°C).
Add the Pie Weights – Place the tart pan on a sheet pan, then line the pie dish with a piece of parchment paper or foil with some overhang to make it easy to lift out. Add the pie weights to cover the bottom and sides; do not overfill. Dried beans or rice can also be used.
Bake the Crust – Bake the tart crust for 15 minutes. Transfer to a wire rack and carefully remove the parchment paper filled with weights. Bake until edges are golden brown and fully cooked, about 10 minutes.
Cool the Crust – Transfer the tart crust in the tin to a wire rack. Cool the crust completely on a cooling rack, about 30 to 40 minutes before adding the filling.
Arrange the Fruit Tart – Carefully remove the tart ring (you can keep the base attached for easier transfer and slicing if desired), then place the crust on a serving dish. Take the chilled custard from the refrigerator, gently stir it with a spatula until smooth and spreadable, then evenly fill the tart shell. Before adding the fruit, make sure it is well rinsed and completely dry. Arrange the fruit on top of the custard in a decorative pattern.
Glaze the Tart – In a small bowl, stir together the apricot preserves and water. Heat in the microwave in 10-second intervals until a thinner glaze forms, about 30 seconds. Cool slightly, then brush over the fruit.
To Serve – Serve the fruit tart immediately or refrigerate.

Ingredients

Pastry Cream

Tart Crust

Fruit Tart

Instructions

Notes

Nutrition