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!