Ingredients: |
Ingredients: PASTRY CREAM
2 tbsp cornstarch
1/4 cup + 1 tbsp sugar
1/8 tsp kosher salt
1 cup whole milk
1 egg, lightly beaten
1 tbsp unsalted butter
TART CRUST
1 1/2 cups unbleached all -purpose flour
1/4 tsp kosher salt
1/4 cup sugar
1 1/2 sticks unsalted butter chilled
1 egg yolk
1 1/2 tbsp cold water
FRUIT TOPPING
1 (11 oz.) can mandarin oranges, drained
3 kiwi fruits, sliced
8 fresh strawberries, hulled and halved
12 fresh raspberries
APRICOT GLAZE
1 (10 oz.) jar apricot preserves
1 tbsp lemon juice
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Directions: |
Directions:PASTRY CREAM
1. Whisk together corn-starch, sugar, and salt in a bowl. Heat cup of milk until it starts to steam (but not boil).
2. Pour eggs into corn-starch mixture. Whisk vigorously. When done, it'll be smooth and the color will be more pale.
3. Carefully combine egg mixture and milk by constantly whisking while slowly pouring hot milk into eggs in steady stream.
4. Transfer back to pan. Stir constantly over medium heat until very thick. Add butter. Whisk to get any lump out.
5. Pour into a bowl and cover cream directly with plastic to keep a skin from forming. Refrigerate. Preheat oven 375º.
TART CRUST
6. Measure dry ingredients into processor. Cut butter into 12 pieces; add. Pulse until mixture resembles coarse grain.
7. Pour in the egg yolk. Turn the machine on and keep it running while you slowly pour in the water - a little at a time.
8. The dough automatically forms a ball just when the right amount of water hits. If it's too dry, add a couple drops, pulse.
9. Use a 9 inch pan with removable bottom. Press walnut-sized pieces of dough evenly into pan for crust.
10. Poke holes in bottom with a fork (docking). This keeps it from rising up too much. Bake 25-30 mins. at 375º.
FRUIT TOPPING
11. Prepare the fruit by washing and drying it, then slicing. Believe me, slicing the fruit carefully shows up in the end result.
12. Remove the sides of the pan, leaving the bottom in place. Spread the pastry cream evenly over bottom of tart shell.
13. Start in the center with slices of kiwi, layering from center out. Connect center to corners with raspberries.
14. Position strawberry halves next to kiwi slices. Finish up with the mandarin oranges, staggering them in even rows.
15. Begin preparing the glaze by cooking the preserves and lemon juice over medium heat. Bring to a boil, and keep stirring.
16. Pour the preserves through a fine strainer. Use a rubber spatula to force it through - some apricot bits will remain.
17. Working in small sections, pour and brush glaze over the tart. Cover fruit and exposed cream. Refrigerate. |
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