Fresh Fruit Tart

Tart Dough
2 c. AP flour
1 1/2 Tbs. Sugar
Pinch of salt
12 Tbs. cold unsalted butter
1 1/2 Tbs. heavy cream
1 large egg

Mix together the egg and the cream. Set aside. In the bowl of an electric mixer, using the paddle, combine the flour, salt, sugar and butter. On low speed mix until the butter and flour mix into the size of small peas. On low, add the egg and cream mixture. Mix until it no longer looks dry. Place dough on a table and work it with your hands to form a single ball. Chill until firm. Roll ball into an 11" circle on a lightly dusted work surface. Place dough into tart pan. Bake at 350¼ until it is golden brown, approximately 30 minutes.

Ginger Pastry Cream

6 large eggs yolks
1/2 cup sugar
4 Tbs. corn starch
1 Oz of fresh ginger
3/4 cup. heavy cream

In a medium bowl combine the yolks, sugar and salt. Whisk until well blended. Stir in the corn starch. In a heavy bottomed pan, combine the milk and ginger. Scald, cover pan and let the ginger infuse for 20 minutes. Uncover, scald again, whisk it slowly into the egg mixture. Transfer back to stove and cook over medium to low heat stirring constantly until thick about 5 minutes. Strain pastry cream through a medium sieve into a bowl. Place plastic wrap directly onto the cream to prevent a skin from forming. Refrigerate until cold. Whip heavy cream until soft peaks form, fold into the cold pastry cream. Refrigerate until ready to fill tart shell. Spoon cream in baked shell. Arrange your choice of fruit on the top of the tart. Glaze the fresh fruit with strained warmed apricot jam or red currant jelly.

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