Is your mouth watering yet? If this picture doesn't make you drool a little bit then I don't know what will. :)
We learned all about making tarts and quiches in class last week. I enjoyed it so much that I had to come home and do a little online shopping to add a tart pan to my kitchen collection! These aren't the recipes we used in class but it's still the same idea. You make a sweet tart dough, fill it with pastry cream, top with fruit (let your artistic juices flow during this step) and then brush on a glaze. The sweet tart dough is sturdy enough that you can remove it from the pan before serving. It makes a very impressive dessert and you can use any fruits that your heart desires!
Sources: Paula Deen (tart shell) and Joy of Baking (pastry cream and glaze)
1/2 c. confectioners' sugar
1 1/2 c. all-purpose flour
1 1/2 sticks unsalted butter, softened and sliced
Preheat the oven to 350 degrees F. In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.
1 1/4 c. milk (whole or 2%)
3 large egg yolks
1/4 c. sugar
2 T. all-purpose flour
2 T. cornstarch
1 t. vanilla extract
1 T. butter
In a medium-sized heatproof bowl, mix the sugar and egg yolks together. Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste.
Meanwhile, in a saucepan bring the milk just to boiling (just until milk starts to foam up.) Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 - 60 seconds until it becomes thick. Remove from heat and immediately whisk in vanilla extract and butter. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature. If not using right away refrigerate until needed, up to 3 days. Beat or whisk before using to get rid of any lumps that may have formed.
1/2 c. apricot jam or preserves
1 T. water
Heat the apricot jam or preserves and water in a small saucepan over medium heat until liquid (melted). Remove from heat and strain the jam through a fine strainer to remove any fruit lumps.
To Assemble Tart:
Spread the pastry cream onto the bottom of the tart shell. Place fruit randomly on top of cream or in concentric overlapping circles, starting at the outside edge. After arranging the fruit, warm the glaze and gently brush a light coat on the fruit.
Remove fruit tart from pan right before serving. To remove the tart from the fluted sides of the pan, place your hand under the pan, touching only the removable bottom not the sides. Gently push the tart straight up, away from the sides. The fluted tart ring will fall away and slide down your arm. If you want to remove the bottom of the pan, run a knife or thin metal spatula between the crust and metal bottom, then slide the tart onto your platter.
This fruit tart is best eaten the same day as it is assembled. Cover and refrigerate any leftovers.
Wouldn't this fruit tart look adorable in mini personal size tarts too? I thought so...that's why I am giving away one set of mini tart pans (6 total) to one of my lucky readers! Without you I would have no reason to blog. Thank you for being such great readers!
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The winner will be picked at random and announced on Monday, August 22.