<p>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.</p>.<p><strong>Classic Fresh Fruit Tart</strong></p>.<p>Ingredients</p>.<p>Crust</p>.<p>All-Purpose flour - 3 1/3 cups</p>.<p>Salt - 1/2 tsp</p>.<p>Butter unsalted - 16 tbsp, cut into cubes</p>.<p>Egg yolks - 6</p>.<p>Powdered sugar - 1 2/3 cups</p>.<p>Vanilla extract - 1 tsp</p>.<p>Pastry Cream</p>.<p>Whole milk - 2 cups</p>.<p>Vanilla bean split lengthwise - 1/2</p>.<p>Egg yolks - 6</p>.<p>Sugar - 2/3 cup</p>.<p>Cornstarch - 1/4 cup</p>.<p>Cold unsalted butter - 1 tbsp</p>.<p>Assembly</p>.<p>3 cups assorted fruits and<br />apricot jam</p>.<p>Method</p>.<p>Crust</p>.<p>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.</p>.<p>Add the flour to the mixture and mix until shaggy, for about 45 seconds.</p>.<p>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.</p>.<p>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.</p>.<p>Freeze tarts for at least half an hour and Bake at 320F for about 12-15 minutes. </p>.<p>Cream</p>.<p>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.</p>.<p>In a bowl, whisk the egg yolks and sugar. Add the cornstarch and 1/4 cup of the hot milk mixture and whisk it.</p>.<p>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.</p>.<p>Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.</p>.<p>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.</p>.<p>Assembly</p>.<p>Heat 1/2 cup of apricot preserves, 1 tbsp brandy and 1 tbsp water in a bowl.</p>.<p>Whip up your chipped pastry cream until it’s smooth. Transfer it to a piping bag and fill tart shell.</p>.<p>Place your fruits on top and brush them with apricot jam mixture. and Viola, tart is ready!</p>
<p>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.</p>.<p><strong>Classic Fresh Fruit Tart</strong></p>.<p>Ingredients</p>.<p>Crust</p>.<p>All-Purpose flour - 3 1/3 cups</p>.<p>Salt - 1/2 tsp</p>.<p>Butter unsalted - 16 tbsp, cut into cubes</p>.<p>Egg yolks - 6</p>.<p>Powdered sugar - 1 2/3 cups</p>.<p>Vanilla extract - 1 tsp</p>.<p>Pastry Cream</p>.<p>Whole milk - 2 cups</p>.<p>Vanilla bean split lengthwise - 1/2</p>.<p>Egg yolks - 6</p>.<p>Sugar - 2/3 cup</p>.<p>Cornstarch - 1/4 cup</p>.<p>Cold unsalted butter - 1 tbsp</p>.<p>Assembly</p>.<p>3 cups assorted fruits and<br />apricot jam</p>.<p>Method</p>.<p>Crust</p>.<p>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.</p>.<p>Add the flour to the mixture and mix until shaggy, for about 45 seconds.</p>.<p>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.</p>.<p>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.</p>.<p>Freeze tarts for at least half an hour and Bake at 320F for about 12-15 minutes. </p>.<p>Cream</p>.<p>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.</p>.<p>In a bowl, whisk the egg yolks and sugar. Add the cornstarch and 1/4 cup of the hot milk mixture and whisk it.</p>.<p>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.</p>.<p>Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.</p>.<p>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.</p>.<p>Assembly</p>.<p>Heat 1/2 cup of apricot preserves, 1 tbsp brandy and 1 tbsp water in a bowl.</p>.<p>Whip up your chipped pastry cream until it’s smooth. Transfer it to a piping bag and fill tart shell.</p>.<p>Place your fruits on top and brush them with apricot jam mixture. and Viola, tart is ready!</p>
