Here is a classic fruit tart with an addition of cherries to the fruit mix.   Summertime is an explosion of fruits and vegetables and this recipe is no exception.  This is a recipe that I have done in the past with slight variations if you want to revisit it here .   It is a basic vanilla pastry cream, inside a pate brissee crust, topped with local fresh berries and finished with a little apricot glaze.   This is another one of my favorite desserts that is bound to be a show stopper.  Nothing better than vanilla pastry cream with fruit and pie crust.  I hope you enjoy this classic fruit tart.

Pate Brissee (Crust

2 sticks of butter
2 cups of flour plus 3 tbsp
1/4 cup of ice water
1 tsp of salt
pinch of sugar

Pastry cream 

2 cups whole milk
1/2 cup sugar
1/2 vanilla bean, split lengthwise, seeds scraped
Pinch of salt
4 large egg yolks
1/4 cup cornstarch
2 tablespoons unsalted butter, cut into small piece

Fruit

2 cups blueberries
2 cups of raspberries
1 cup of blackberries
1 cup of cherries halved
2 cup of strawberries halved if big
1/4 cup apricot jam

For the Pastry Cream,

Scald the milk and vanilla bean in a medium sauce pot. Turn off the heat when the milk starts to a boil.  Beat the egg yolks and sugar in a food set to high, until the eggs and sugar form pale white ribbons.  Add the flour to the eggs and beat for 30 seconds.  Temper the eggs by whisking in one ladle of milk at a time until all the milk is incorporated with the egg and flour mixture.  Place the egg mixture back onto low heat and whisk continually to thicken the pudding.  Allow about 10-12 minutes, but don't boil.  Once it  has thickened finish by whisking in the cold butter.   Pour the pudding into a bowl through a fine mesh strainer.  Place a piece of plastic wrap on the surface of the pudding so it doesn't form a skin, place in the refrigerator. Leave the vanilla bean in the pudding until everything has cooled,  then discard the bean.

For the Tart dough

Preheat Oven to 375 degrees. Using the food processor again add flour to the bowl along with the salt.  Pulse a few times to combine well.  Then turn the processor on and begin to add all the butter a tbsp. at a time.  Once the butter has been combined.  Drizzle in the cold water.  Finish with a few tbsp. of flour if needed.  Normally now you put the crust into the refrigerator to let the dough come together as it gets cold.  I don't like when my dough is so cold I can't roll it and usually I am in a rush.  If you can put the dough in the freezer for 15 to 20 minutes it will really help; if not simply take the dough and put a light dusting of flour onto the parchment paper and place the dough on top.  Then dust flour on the top of the dough and put a second piece of parchment paper on top of the dough. With a rolling pin roll out your dough to a thin crust consistency.  Take your tart mold and carefully place your tart dough inside the mold.  Using a rolling pin roll the pin over the mold to trim off any excess dough.  With a fork prick the dough all over.  Place a piece of parchment paper on top of the tart and add pie weights or dried beans to weight the paper down on top of the tart.  Place in the oven and bake for 22-25 minutes.  Take out the pie tart and allow to cool completely.  Take off the parchment and save the weights for another baking day.

To Finish  

Arrange the berries in whatever fashion you desire.  You can alternate berries and colors on the first level.  Then you can pile on the berries to fill in the gaps.  Once completely full.  Take your apricot jam and warm up slightly in the microwave so that it become very watery. With a pastry brush, brush the tops of the fruit so it will have a nice glaze on the fruit.  Place the tart back in the refrigerator until ready to serve.  Right before serving add fresh basil or mint leaves.  Serve and enjoy!

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