Wednesday, July 22, 2009

Fruit Tart

I have been a bad, bad blogger. I have completely neglected my blog and yours, but now I'm back. I'm totally blaming it on being entranced by the Twilight book series. Well, the first three books, I should have laid the last one down and tended to the blog because it was a total let down.

Please accept my apology with this delicious and
summery fruit tart. The crust is a wonderful shortbread crust. The filling is a sweet, smooth, delectable pastry cream that is sure to please. Is it wrong that I can be found standing in front of an opened refrigerator eating spoonfuls of pastry cream out of the container??? Such a temptation and it does happen!

I decorate the tart as if I would arrange a fruit basket or platter. I finish it off by brushing apricot glaze atop the berries.

On a totally unrelated note...once you've visited me stop by and visit Sharon at Culinary Adventures Of A New Wife. Not only is it a great blog and is featuring a fabulous pasta dish at the moment but there is also a contest winning recipe submitted by yours truly in her current post! Sharing recipes is so great.

Fresh Fruit Tart

Pastry Shell
Fits a 9 inch tart pan
Barefoot Contessa Cookbook

3/4 c. unsalted butter, room temperature
1/2 c. sugar
1/2 t. vanilla extract
1 3/4 c. flour, sifted
pinch salt
  • Preheat oven to 350 degrees
  • In a bowl of an electric mixer, fitted with paddle attachment, mix butter and sugar until just combined.
  • Add vanilla
  • Turn mixer onto low speed and add sifted flour and salt to the butter mixture. Mix until dough starts to come together.
  • Dump onto floured surface and shape into a flat disk.
  • Press dough into tart pan, making sure the edges are flat.
  • Chill until firm. Butter one side of a square of parchment paper that will fit into tart shell and place it, buttered side down, on the chilled pastry. Fill with rice, beans or pie weights.
  • Bake for 20 minutes. Remove the parchment and weights, prick tart all over with tines of a fork. Bake for 20-25 minutes more, or until lightly browned. Allow to cool at room temperature.
Pastry Cream
adapted from Barefoot Contessa Cookbook
make 2 1/2 cups

6 extra large egg yolks
3/4 c. sugar
3 T. cornstarch
2 cups whole milk
2 T. unsalted butter
1 t. vanilla extract
2 T. heavy cream
1 t. Bacardi golden rum
  • Combine sugar and cornstarch in bowl of electric mixer and rub them together using your hands.
  • Add egg yolks and beat using paddle attachment, until mixture is pale yellow and falls back into the bowl in a ribbon.
  • Bring milk to a boil in a large saucepan and , with the mixer on low, slowly pour it into the egg mixture. Then pour mixture back into the saucepan.
  • Cook over medium heat, stirring constantly with a whisk or wooden spoon, until mixture is thick, bringing mixture slowly to a boil.
  • Once mixture is to a boil, cook for 2-3 minutes longer.
  • Remove from heat and mix in butter, vanilla, cream and rum.
  • Strain into storage container. Place plastic wrap directly on top of the pastry cream and refrigerate until cold.
  • Fill tart shell with pastry cream.
  • Add seasonal fruit.
  • Brush with glaze. (Melted Apricot or Currant Jelly thinned out with hot tap water)


Bellini Valli said...

Love all of the overabundance of fruit this time of year!!

Bunny said...

Your tart is beautiful!! I understand totally about the eating the pastry cream out of the container thing baby girl, are we related!

Kristen said...

I've only made it through the first Twilight book. I was totally sucked in and neglected my kids for 2 days as I read it!
I can't get sucked in again, so am holding off on reading any more!

Sophie said...

MMMMMMM,...that lovely fruit tarte looks awesomely fabulous!!

Yummie!! I so love it!

Jane said...

Wow--that's a extremely beautiful, bright, and colorful fruit tart!

Very, very nice blog you have. I found it via Bunny's Warm Oven (which is so lovable, don't you think?). Sure I'll be back to visit again!