Fruit & Cream Tart

A beautiful and delicious dessert that will wow your friends and family.

Sweet Pastry Crust:

1 1/2 cups flour
1/8 teaspoon salt
1/2 cup butter, at room temperature
1/4 cup sugar
1 large egg, lightly beaten


Pastry Cream:

1 1/4 cups milk (whole or 2%)

2 tsp pure vanilla extract
3 large egg yolks
1/4 cup granulated white sugar
2 tablespoons all-purpose flour
2 tablespoons cornstarch

Apricot Glaze: (optional)

1/2 cup apricot jam or preserves

1 tablespoon water


Topping:
3 cups fruit (raspberries, blackberries, strawberries, blueberries, kiwifruit, etc.)


Crust Instructions:
Preheat oven to 400 degrees. Mix the butter and sugar until fluffy.  Add the beaten egg and mix until just incorporated.  Add flour and salt- mix until it forms a ball.  Flatten and wrap in plastic wrap.  Refrigerate for 15-30 minutes, until firm.

Lightly grease an 8 or 9 inch tart pan- or pie pan if you don't have one. Evenly press the chilled dough into the pan covering the bottom and sides. Lightly prick the bottom of the crust with a fork.  Bake for 5 minutes then reduce the heat in the oven to 350.  Cook an additional 15 minutes until lightly golden.  Cool completely before filling.

Cream Instructions:

In a saucepan, bring the milk to a boil- just until the milk starts to foam up. Mix the sugar and egg yolks.  Sift in the flour and cornstarch and mix until you get a smooth paste.  Slowly add the heated milk into the egg mixture- whisking quickly to prevent curdling.  If it curdles- pour through a strainer.  Return to the stove and cook over medium heat- whisking constantly.  Bring it to a boil and let it boil until it is thickened.  Remove from heat and stir in the vanilla. Cool to room temp.

Heat the apricot jam and water.  Brush over the cooled crust and let it sit for about 20 minutes to dry. Spread the filling into the crust.  Arrange the fruit on top of the cream.  If desired brush more glaze on top of the fruit.  Refrigerate before serving.

Enjoy!