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Welcome to American Homestead. I'm happy you have found my blog. Make yourself comfy and see what's been happening around here. I write about the things that interest me ~ creativity, travel, food, nature and a happy life. I'd love to read your comments.

Wednesday, July 3, 2013

Elle's Kitchen: The Summer of Pie²

French Tart
 
 
Yes, I know it is the Summer of Pie,
but this tart is so pretty and so tasty
I had to include it.  You will need:
 
tart shell, see below
pastry cream, see below
strawberries, sliced
kiwi, sliced
blackberries
2 tabl. apricot jelly
 
 
Crust Ingredients:
 
1 1/4 cup flour
1/4 cup ground walnuts or pecans (pulse
nuts in food processor with a little powdered
sugar)
1/2 cup powdered sugar
1/4 teas. salt
9 tabl. very cold butter, cut into small pieces
1 egg yolk
 
 
Place flour, nuts, sugar and salt in
processor and pulse until combined.
Scatter butter over mix and pulse until
butter is coarsely cut in.
 
 
Break up the yolk and add a little at
a time, pulsing with each addition.
Then process at 10 second intervals
until the dough clumps and curds.
 
 
Turn the dough out onto a flat surface
and knead just to make sure everything
is incorporated.
 
 
Butter a 9'' fluted tart pan with a removable
bottom.  Press dough along the sides and bottom
of pan, reserve a small piece in case you need to
patch the crust after baking.  Freeze the crust for
at least 30 minutes. 
 
Preheat oven to 350º F.
 
Butter the shiny side of a piece of aluminum foil
and place buttered side down on the crust, press
into crust to fit.  Place on a baking pan and bake
for 25 minutes.  Remove the foil, if the crust has
puffed, press it down with the back of a spoon.
Now bake for another 8 minutes without the foil.
Cool to room temperature.
 
 
Pastry Cream Ingredients:
 
2 1/2 cups milk
4 large egg yolks
1/2 cup sugar
1/3 cup cornstarch
1 1/2 teas. vanilla
2 tabl. butter, cut into bits
 
 
In a small saucepan, bring the milk to a boil.
 
 
Meanwhile, in a medium saucepan, whisk the
egg yolks with the sugar and cornstarch.
 
While whisking, add 1/4 cup of the hot milk
to temper the eggs.  Slowly pour in the rest
of the milk while whisking.  Over medium heat,
whisk until mixture comes to a boil.  Keep whisking
for 1 to 2 minutes.  Remove the pan from the heat.
 
 
Whisk in the vanilla.  Let sit for 5 minutes, then
whisk in the bits of butter until incorporated and
the pastry cream is smooth. 
 
 
Scrape the cream into a bowl and place a
piece of plastic wrap on top of the custard
as shown.  Refrigerate until cold.
 
 
Pour pastry cream into the shell. 
 
 
Arrange fruit as shown.  Melt the jam
and brush over fruit. 
 
Enjoy!
 
Sorry I was so late with this post.  We have
houseguests and we have been having so
much fun!
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 


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