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Fruit Tart by saladinajar 1

Fruit Tart by saladinajar

Image credit: saladinajar
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes

Ingredients

Tart Crust:

Cream Filling:

Glaze

  • � cup Currant jelly

Instructions

Crust:

  • Combine flour, sugar, and salt in a food processor.
  • Cut butter into 8 slices and add to flour, pulsing several times until mixture resembles oatmeal. Add egg yolk mixed with cream.
  • Pulse until all ingredients are moistened. Then allow the machine to run a few seconds until the dough starts to stick together. (Add additional drops of cream if the dough seems too dry.)
  • Press dough into a roll like refrigerated cookie dough. Wrap in plastic and chill 30 minutes.
  • Spray molds generously with Baker's Secret or something like it. (Baker's Secret is an aerosol spray mix of flour and oil.) If using silicone molds, no greasing is necessary.
  • Slice your roll of dough into 12 pieces. Using a rolling pin, roll the dough between two pieces of plastic wrap into a circle slightly larger than tart molds. Press into a mold with fingers being careful to keep the thickness consistent. Use a knife to trim off any extra at the top. Freeze for at least 30 minutes, overnight or up to a month. (See video for this step.)
  • Place frozen tart shells on a cookie sheet. Press a small square of foil down into each crust and mold it to the shape of the crust. See the picture above.
  • Bake at 400 degrees for 10 minutes. Remove foil and continue to bake until golden brown, usually about 3-4 minutes.

Cream Filling:

  • Add milk, sugar, cornstarch, salt, and egg yolks, to a blender or food processor bowl. (You can use a bowl and a whisk if that's all you have.)
  • Blend 5 seconds and pour into a 2-quart glass microwave-safe bowl.
  • Microwave 6-7 minutes on HIGH, whisking until smooth after 3 minutes, then every minute thereafter. (Keep microwaving if not thick after 7 minutes.)
  • Add butter and vanilla and whisk until smooth.
  • If not ready to assemble, cover the top of the warm custard with plastic wrap and smooth it to touch the surface. This prevents a skin from forming on top of the cream.

Assembly:

  • Fill each baked tart shells with cream filling. Top with fruit of your choice.

Glaze:

  • Melt 1/4 cup currant jelly and use a brush to dab some shininess on each piece of fruit. It's OK if some drips onto the cream.

Notes

  • If dough in the food processor seems too dry to press into a ball, add a teaspoon or two of milk or cream.
  • Tarts are best eaten the day they are assembled.
  • A dollop of whip cream makes these even better.