Love a cup of tea with friends in the evening? Baker and the owner of FlourPowerHS, Hanan Sait shares a delightful tart to add to your menu for your next tea party.
Classic Fresh Fruit Tart
Ingredients
Crust
All-Purpose flour - 3 1/3 cups
Salt - 1/2 tsp
Butter unsalted - 16 tbsp, cut into cubes
Egg yolks - 6
Powdered sugar - 1 2/3 cups
Vanilla extract - 1 tsp
Pastry Cream
Whole milk - 2 cups
Vanilla bean split lengthwise - 1/2
Egg yolks - 6
Sugar - 2/3 cup
Cornstarch - 1/4 cup
Cold unsalted butter - 1 tbsp
Assembly
3 cups assorted fruits and
apricot jam
Method
Crust
Add the cubed butter, sugar, salt and vanilla to a stand mixer fitted with a paddle attachment. Mix for about 2 minutes and add the egg yolks, mix until combined.
Add the flour to the mixture and mix until shaggy, for about 45 seconds.
Divide the dough into 2-3 equal pieces and press each into a flat disk. Roll it out to a thickness of 3mm, 1/8 inch, in between two sheets of lightly floured parchment paper. Let it chill for an hour.
Peel off the layers of paper and cut your tart’s bottoms out. Cut a strip for the side and place and press the side into the ring and trim the excess out.
Freeze tarts for at least half an hour and Bake at 320F for about 12-15 minutes.
Cream
Heat the milk and vanilla bean to a boil over medium heat in a saucepan. Turn off the heat immediately and set aside to infuse for 15 minutes.
In a bowl, whisk the egg yolks and sugar. Add the cornstarch and 1/4 cup of the hot milk mixture and whisk it.
Add the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter.
Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.
Let it chill for at least 2 hours The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.
Assembly
Heat 1/2 cup of apricot preserves, 1 tbsp brandy and 1 tbsp water in a bowl.
Whip up your chipped pastry cream until it’s smooth. Transfer it to a piping bag and fill tart shell.
Place your fruits on top and brush them with apricot jam mixture. and Viola, tart is ready!