i've been loving this local woman! i just recently discovered her in our newspaper. she sells these
delicious tartes and boy do they ever look so divine! since it's that time of year and summer will be scorching soon, i thought this tarte aux fruits would be a nice dessert.
Tarte aux Fruits
1 recipe pastry cream (see below)
1 pâte sucrée - basic sweet pastry dough - pre-baked (see below)
fresh seasonal fruit
1/4 cup currant jelly plus 1 teaspoon water cooked into a syrup over medium heat in a saucepan
You may make this tart with any shape or size tart pan. The crust is fully baked and then the rich pastry cream is spooned into the tart shell. Decorate the tart with any fresh seasonal fruit.....I love it with berries of any kind! Paint the currant jelly glaze on the fruit to give it a beautiful pastry shop glisten.
pastry cream - crème pâtissière
1 1/2 cups whole milk
1/2 vanilla bean - split or 1 teaspoon vanilla extract *note you would add these at different points in the recipe
5 tablespoons sugar
3 large egg yolks
1 tablespoon cornstarch
1 tablespoon flour
Pour the milk in a medium saucepan. Split the vanilla bean and scrape it into the milk and add the vanilla bean pod as well. Add 1/4 cup sugar and cook the mixture over high heat until just bubbling.
In a bowl, whisk together the egg yolks, 1 tablespoon sugar, flour and cornstarch.
Remove the vanilla bean from the milk and pour the milk mixture into the bowl with the egg mixture while constantly whisking. Pout the entire mixture through a sieve back into the saucepan.
Cook over medium high heat while constantly whisking until the custard just becomes thick (about 2 minutes)
Transfer into a bowl and stir in the butter. (At this time stir in the vanilla extract if you are using it instead of the vanilla bean.) Cover with plastic wrap and press down so that the wrap completely touches the pastry cream. This keeps it from forming a skin. Chill completely.
pate sucrée - basic sweet pastry dough
(this recipe makes dough for two 10” tarts)
300 grams flour (2 cups) I like to weigh my flour for more accuracy
1/4 teaspoon salt
1 tablespoon + 1 teaspoon sugar
14 tablespoons unsalted butter - chopped
1/4 cup + 2 tablespoons ice water
In a food processor add the flour, sugar and salt and pulse until combined. Add the chopped butter and pulse until the butter is in small pea sized balls. Add the water and pulse until the dough just comes together.
Put the dough out to a floured surface and make into a large mound and cut in half with a pastry scraper. I like to weigh the halves so that they are equal. Put each half onto a square of wax paper and form into a disk. Wrap with the paper and chill for at least one hour.
If you are freezing at this time, then wrap again in foil and freeze. Let dough defrost in the refrigerator before use.
Roll out dough on a floured surface. If you are using a 10” tart pan roll the dough into a 13" circle. (For tartlets roll the dough out to a 13” circle and cut the dough into smaller circles with a knife using the tartlet pans as a size guide. Go 1” larger than the size of the pan) Place dough into a 10" tart pan and fold the overhang inward and press gently into the sides. Do not force or stretch the dough because a thin spot may cause the filling to leak. The dough edges should be a little bit higher than the side of the tart pan to help prevent shrinkage. Prick the bottom of the shell with your fork. Press a piece of foil (12"x13") into the edges of the shell and cover with the foil completely touching and covering the entire shell. Chill for at least a half an hour.
Preheat oven to 375 degrees.
Completely fill the foil covered shell with pie weights or dried beans. Put the shell into the preheated oven and bake for 20 minutes. Take out of the oven and remove beans and foil. Brush the inside of the shell with a beaten egg white to prevent leakage from small cracks. Return to the oven for about 10 minutes and bake until golden brown. Let cool on wire rack.
The shell is ready to fill.
Yumm-O....you can grab a peek of her post
here and visit her
blog for more delicious tartes----enjoy
