Fruit Tart

This is the kind of thing that you find in grocery stores, covered in kiwis, raspberries, strawberries, blueberries, blackberries, and all that jazz. These always look WAY more tasty than they actually taste, so this was my attempt to recreate my own. I made a pastry cream, or "creme patissiere" if you are trying to show off. I used 4 egg yolks and whipping cream, and to be honest it was a little heavy and eggy. I'm reduced the egg in this recipe and recommending milk instead, although to be honest I haven't tried it.

You can top this with whatever fruit you want! I actually made a blueberry compote because I had some blueberries that were on their last legs and not particularly attractive.


CRUST:

1 1/4 cup flour
1/3 cup sugar
pinch salt
1 stick (8 T.) butter
1 egg yolk
1 tsp. vanilla
2 tsp. water/milk/half and half


1. Preheat oven to 375.

2. Mix together dry ingredients, then cut butter up into pieces and incorporate it into the flour mixture by rubbing the butter between your fingers with the flour until it resembles course meal.

3. Whisk together egg yolk, vanilla, and water/milk, then drizzle over flour mixture; mix together with until consistent

4. Press into a tart pan, prick along the bottom of the tart with a fork, then bake for 15 minutes or until starting to look golden (NOT brown!)

5. Pull out and allow to cool.


PASTRY CREAM / CREME PATISSIERE:

2 cups milk
5/8 cup sugar
pinch salt
1 tsp. vanilla
2 T. corn starch
2 T. flour
4 egg yolks
lemon zest from 1 lemon
juice from 1/2 lemon
splash orange juice (optional)


1. Put the milk in a saucepan and heat up on medium/medium-low (you're going to want it when it's just starting to boil and looking foamy)

2. Meanwhile, whisk together egg yolks and sugar, then add in vanilla, lemon zest, corn starch and flour.

3. When milk is looking foamy, splash a little (like a quarter cup) into the egg mixture and QUICKLY incorporate it; if you don't whisk immediately it can start to curdle

4. Slowly pour the rest of the milk into egg mixture while whisking constantly

5. When the mixture is looking consistent, place it back in the saucepan

6. Bring mixture up to almost a boil on medium high heat (whisking constantly), then bring heat down to medium/medium-low, continuing to whisk constantly, until it starts to thicken. This is where you will add the lemon juice and splash of orange juice; keep whisking until it gels

7. Pour into the cooled pie crust and chill in the fridge overnight (or for at least a few hours).

8. Top with fruit! (Do this once the cream is cooled, but not necessarily once it's been chilled.) You can make a glaze by microwaving a tablespoon of jam with a splash of water, then brushing or spooning it over the fruit.