A colorful mixed fruit tart for the 4th of July, or anytime!
Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
Servings: 8 servings
- 1 ¼ cup All Purpose Flour
- ½ tsp Salt
- 3 tbsp Sugar
- 8 tbsp Unsalted Butter
- ¼ cup Ice Water
- 1 tbsp Distilled White Vinegar
- 5 Egg Yolks room temperature
- ¾ cup Sugar
- 3 tbsp Corn Starch
- 1 ½ cups Scalded Milk
- ½ tsp Vanilla Extract
- 1 tsp Cognac
- 1 tbsp Unsalted Butter
- 1 tbsp Heavy Cream
- 2 tbsp Apricot Jam
- 1 tsp water
Making the crust
Mix flour and salt in the bowl of a food processor
Cube butter and add to food processor. Pulse about 10 times, till butter is the size of small peas.
Add the ice water and vinegar and pulse to combine.
Dump onto a sheet of plastic wrap. Use the plastic wrap to bring the dough together into a ball. Wrap and flatten into a disc. Refrigerate for ½ hour to 1 hour.
Making the pastry cream
While the dough is chilling, make the pastry cream. Mix egg yolks and sugar with the paddle attachment of a stand mixer on medium high, until it's thick and forms a ribbon when you lift the paddle, about 4-5 minutes.
While the egg yolks and sugar are mixing, heat your milk, making sure it doesn't boil.
Turn the mixer down to low and add the cornstarch. Once that's incorporated, very slowly add the milk with the machine running (I transfer it into a glass measuring cup to make it easier to pour).
Return the mixture to the pan where you heated the milk and heat over a low to medium heat for 5-7 minutes until it begins to thicken, stirring constantly with a wooden spoon. Once it thickens and starts to look curdled, switch to a whisk and stir vigorously for another 2 minutes, till the mixture is very thick, like a pudding.
Pour through a fine mesh sieve into a bowl to make sure there are no lumps. Cover the bowl with plastic, making sure the plastic touches the surface of the cream so that no skin forms. Refrigerate until ready to use (the longer the better).
Rolling out the crust
Heat oven to 375°
Remove chilled dough from the fridge. Turn out onto a lightly floured surface. Lightly flour the top as well and roll out into a circle about ¾ inch bigger than your tart pan.
Gently lift dough and place into tart pan. It's important to lay the dough into the pan without stretching it, so that it doesn't shrink when baking. Fit into the pan and using a rolling pin or your fingers, remove any excess dough from the top.
Refrigerate dough in the pan for about ½ hour.
Line tart shell with foil and fill with pie weights or beans. Cook for about 10 minutes. Remove the foil and weights, prick the bottom all over with a fork, and return to the oven for about 25 minutes, or until golden brown. Allow to cool on a rack.
Assembling the tart
When ready to serve, take pastry cream out of fridge, dump into the tart shell, and spread out in an even layer with an offset spatula.
Arrange berries on top either in a nice pattern, or freeform.
Heat apricot jam and water in microwave for about 10 seconds. Brush lightly all over the fruit. Remove tart from pan and serve. Leftovers (if you have any) should be refrigerated, and will keep for a few days.