Fruit Tart
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Pastry:
½ cup
unsalted butter at room temperature
¼ cup sugar
2 egg yolks
½ tsp vanilla
extract
1 cup
all-purpose flour
¼ tsp salt
2 oz white
chocolate, chopped
Pastry cream:
1 cup milk
2 eggs
¼ cup sugar
2 ½ tbsp
cornstarch
2 tsp vanilla
extract
2 tbsp
unsalted butter
For assembly:
4 cups
seasonal summer fruits, such as strawberries, raspberries, blueberries and
blackberries, apricots or peaches, in any combination
1. Beat the
butter and sugar together until fluffy. Stir in the egg yolks and vanilla. Stir
in the flour and salt until the dough comes together. Shape the dough into a
disc, wrap in plastic wrap and chill for at least two hours, until firm.
2. Preheat the
oven to 350°F. Knead the pastry dough on a lightly floured surface to soften
enough that it can be easily rolled. Dust the pastry a little and roll it out
to just over 11-inches in diameter and just under a ¼-inch thick. Line a 9-inch
removable-bottom fluted tart pan and trim the edges. Chill the pastry for 20
minutes in the fridge, or 10 minutes in the freezer.
3. Dock the
bottom of the pastry shell with a fork and bake it for 16 to 20 minutes, until
just the edges are golden brown and the centre of the shell is dry looking.
Cool completely before filling.
4. Keep the
baked tart shell in its pan. Melt the white chocolate in a bowl placed over a
pot of barely simmering water, stirring until melted. Brush the bottom and
sides of the cooled tart shell to coat and chill the shell while preparing the
pastry cream.
5. Heat the
milk in a heavy-bottomed saucepot until just below a simmer. Whisk the eggs,
sugar and cornstarch in a small bowl. Whisk half of the hot milk into the egg
mixture, then pour this entire mixture back into the pot with the remaining
milk. Whisk the custard constantly over medium heat until it thickens and just
begins to bubble, about 3 to 4 minutes. Strain the custard into a bowl, stir in
the vanilla and butter until melted and then cover the bowl with plastic wrap
so that the wrap directly covers the surface of the custard. Cool the custard
to room temperature, then chill it for at least two hours.
6. To
assemble the tart, spoon the custard into the tart shell and spread it evenly.
Top the custard with the fresh fruit, creating an appealing design. Melt the
apple jelly over low heat, and then brush it over the fruit. Chill the tart
until you are ready to serve.
The tart can
be stored chilled for up to a day
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