• A medley of summer fruits.
• Makes an 8-9” pastry tart pan with a removable bottom
• Filling can be refrigerated for up to 3 days!
SWEET PASTRY CRUST
| 1 ½ cups | Flour – all purpose |
| 1/8 tsp | Sea salt |
| ½ cup | Butter – unsalted |
| ¼ cup | Sugar – granulated |
| 1 large | Egg – lightly beaten |
• Preheat oven to 400 0 F. Butter pan
• Sift flour & salt in a bowl. Set aside
• In mixer, beat butter until softened. Add sugar & beat until light & fluffy.
• Gradually add egg until just mixed.
•Gently combine flour mixture & mix until a ball forms. Note: Overworked pastry becomes hard when baked.
• Flatten dough into a disk. Cover with plastic wrap & refrigerate for 20 minutes to firm.
• On lightly floured surface, roll out pastry into 11” circle – approx. 1/8” thick. Place in tart pan. With a small floured pastry piece, lightly press actual pastry into bottom & up sides of pan. Prick bottom.
• Cover & chill for 20 minutes.
• Line unbaked pastry shell with parchment paper & fill with rice.
• Place on center rack. Bake crust for 20-25 min. until dry & golden.
• Cool on rack with rice removed.
LEMON-ALMOND PASTRY CREAM
| 1 ¼ cups | Milk |
| ½ | Vanilla bean – split lengthwise |
| Zest of 3 large | Lemon |
| ¼ cup | Egg yolks |
| 1/8 cup | Sugar – granulated |
| 2 tbsp | Flour – all purpose |
| 2 tbsp | Cornstarch |
| Juice of | Lemon |
• Use stainless steel bowl to mix sugar & yolks.
• Sift flour & cornstarch. Combine mixtures to form a smooth paste. Set aside.
• In saucepan combine milk and vanilla until boiling. Watch carefully: done when milk foams up to top of pan.
• Remove from heat, add slowly to egg mixture, whisking to prevent curdling (strain if it occurs).
• Remove vanilla bean, scrape out seeds & add seeds to egg mixture.
• Place the mixture back into saucepan over med. heat – whisking constantly.
• At boil, whisk another 30-60 sec., until thickening makes it hard to stir.
• Remove from heat & add lemon juice.
• Pour into clean bowl, immediately cover with plastic wrap & refrigerate up to 3 days.
• Beat before using to remove possible lumps
• Fill pastry crust with the chilled cream.
• Begin placing fruit on the tart’s perimeter, artfully working inwards to arrang berries with their rounded side facing up.
• Optional: Glaze.
Recipe courtesy of: www.thejoyofbaking.com AND www.bigoven.com