Yield: 10 servings
Ingredients
Tart Shell
- 2 ounces (56 g) granulated sugar
- 4.6 ounces (131 g) butter
- 1/3 an egg
- 1/3 teaspoon vanilla extract
- 5.7 ounces (160 g) bread flour
Pastry Cream
- 2 2/3 cups (631 ml) milk
- 3/4 teaspoons vanilla extract
- 1.7 ounces (47 g) cornstarch
- 5.4 ounces (152 g) granulated sugar
- 1/3 teaspoon salt
- 2 eggs
- 2 ounces (56 g) butter
Glaze and Fruit
- 2 ounces (56 g) apricot jam
- .4 ounce (11 g) granulated sugar
- 2 teaspoon water
- 2 Kiwis, peeled and thinly sliced crosswise
- 10 strawberries, cut in half lengthwise
- 20 raspberries
- 20 blueberries
Instructions
- Place the sugar, butter, egg, and vanilla in a mixing bowl. Using the dough hook mix at low speed until just combined. Add the flour and mix until dough is smooth.
- Flatten the dough between a piece of parchment paper and refrigerate for at least 30 minutes.
- Roll out dough to 1/8 inch thick (3 mm) and line an 11 inch (27.5 cm) false bottom tart pan with the dough.
- Place plastic wrap over the dough and fill with beans or pie weights. Combine the plastic wrap in the center of the tart and make sure no plastic is touching metal. Bake at 375° F (190° C) for about 12 minutes, until light golden brown. Remove the beans or weights and bake for 6-8-minutes longer (the bottom of the tart shell should be pale brown). Let the tart shell cool.
- Place the jam, sugar, and water in a small saucepan. Bring to a boil over medium heat stirring constantly. Lower heat and continue to cook for a few minutes, until a quarter inch string can be pulled between the back of two spoons. Remove from the heat and strain to remove any chunks of apricot. Reserve.
- Brush about two tablespoons worth of apricot glaze over the bottom and sides of the tart shell and reserve the rest of the glaze for decorating the fruit.
- Whisk the cornstarch, sugar, and salt together in a bowl. Gradually add the eggs and mix until smooth.
- Place the milk in a saucepan and over medium heat bring to a boil. Slowly add about a third of the hot milk to the egg mixture while whisking rapidly. Pour the tempered egg mixture back into the remaining milk and continue to whisk until the mixture comes to a boil over medium heat. Remove from the heat and stir in the vanilla extract and the butter, stir until the butter has all melted. Pour into a bowl and allow to cool down slightly (place a piece of plastic wrap over the top to stop a skin from forming).
- Pour the warm, not hot, pastry cream evenly in the tart shell and allow to cool.
- Remove tart from pan and place on serving plater. Decorate as desired with fresh fruit and bush fruit with the remaining warmed apricot glaze.