Fruit tart

Fruit tart

Sweet Pastry Crust

Ingredients 

1 1/2 cups       All purpose flour(195 grams) (1 2/3) 
1/8 teaspoon     Salt(1/8)
1/2 cup          Unsalted butter, at room temp(1/2) 
1/4 cup          Granulated white sugar(50 grams) (1/3) 
1                Large egg, lightly beaten(1)

Note - Orange color quantities for 12" pan

          

Directions

Beat butter with electric mixture until soft. Add sugar and beat until light and fluffy. Gradually add the beaten egg and beat just until incorporated. Whisk flour with salt.  Add the flour mixture all once and mix just until it forms a ball. Flatten the pastry into a disk, cover with plastic wrap, and refrigerate for 15-30 minutes. Spray a nonstick cooking spray, an 8-9 inch (20 - 23 cm) tart pan with a removable bottom. Evenly pat the chilled pastry onto the bottom and up the sides of the pan. Cover with plastic wrap and freeze 30 minutes. Afterword place it in a 400 F preheated oven for 5 min. Reduce heat to 350 F and bake about 15 min(until turn it to golden brown). 

Pastry Cream

  Ingredient

1 1/4 cups        Milk (whole or 2%)(300 ml)(1 1/2)

1 tablespoon      Pure vanilla extract

3                 Large egg yolks

1/4 cup           Granulated white sugar(50 grams)(1/3)

2 tablespoons     All-purpose flour(20 grams)

2 tablespoons     Cornstarch (20 grams)

Directions

Mix the sugar and egg yolks together. Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste. Meanwhile, in a saucepan bring the milk and vanilla just to boiling. Remove from heat and add slowly to egg mixture, whisking constantly. then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly until thick.Remove from heat and Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature. Now you can keep this cream in refrigerator  if you need.

Apricot Glaze(optional)

Ingredient

1/2 cup             Apricot jam or preserves

1 tablespoon        Water 

Topping

Ingredient

3 cups              Fruit

Large egg         lightly beaten

         

Directions

Heat the apricot jam or preserves and water in a small saucepan over medium heat until liquid (melted.) Spread a thin layer of apricot glaze over the bottom and sides of the baked tart shell to prevent the crust from getting soggy. Let the glaze dry (about 20 minutes). Then spread the pastry cream onto the bottom of the tart shell. Place fruit randomly on top of cream or in concentric overlapping circles, starting at outside edge. After that, re-warm the glaze, if using, and brush a light coat on fruit.

Reference

                        http://www.joyofbaking.com/FruitTart.html#ixzz2aB5nOPd8