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Pie - Fresh Fruit Tart Recipe

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Category:
Category:
 

Pastry Shell
Ingredients:  
Ingredients:  
2 cups flour
4 ounces unsalted butter, cold cut in pieces
1/3 cup sugar
1 large egg
Directions:
Directions:
Place flour and sugar in bowl of food processor. Drop in the butter. Process with on-off turns till butter is in pea size pieces. Add egg and process briefly, turn out and press into a ball. Chill 30 minutes. Roll out to fit tart pan. This amount will make 2 - 8" shells.
Preheat oven to 400º. Prick pastry in several places with fork. Line with foil and fill with dried beans or rice. Bake for 10 minutes, remove foil and continue baking until golden brown.
 

Pastry Cream
Ingredients:  
Ingredients:  
2 cup milk
2 tablespoons vanilla
5 egg yolks
3/4 cup sugar
1/2 teaspoon plain gelatin
1/2 cup flour
Directions:
Directions:
Place milk and vanilla in heavy saucepan and warm over medium heat. In medium bowl, whisk together the egg yolks, sugar and gelatin until mixture falls from whisk in a ribbon. Beat in the flour, then whisk in the hot milk. Return to the saucepan and bring to a boil, whisking so it all not scorch, till thick. Remove from heat and stir occasionally until cool. Cover with a piece of waxed paper and set aside to cool completely.
 

Glaze of Pastry Shell
Ingredients:  
Ingredients:  
1/2 cup water
1 cup sugar
Directions:
Directions:
In small saucepan, stir the water and sugar together over medium heat until the sugar dissolves. Cover until it become golden. Remove from heat. Brush this glaze over the pastry shell to "waterproof"I it.
 

Apricot Glaze for Fruit
Ingredients:  
Ingredients:  
apricot preserves
water
Directions:
Directions:
Melt apricot preserves with a bit of water over medium heat. Strain to remove lumps, set aside.
 

Assembly
Ingredients:  
Ingredients:  
1 tart shell, fully baked
glaze for pastry shell
1 recipe pastry cream
fresh fruit of your choice, berries, peaches, etc
apricot glaze or melted currant jelly
Directions:
Directions:
Glaze the pastry shell, spread the cooled pastry cream evenly over the shell. Arrange the fruit in an attractive pattern over the pastry cream. You can use all one kind of fruit of a mixture of fruits and berries. When arranged, brush with the apricot glaze, or if using red fruits or berries, brush with melted currant jelly. Chill till se before serving
Number Of Servings:
Number Of Servings:
12

 

 

 

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