Monday, January 30, 2012

Fruit Tart

It would be easy to make just the creme part of this, put it in a bowl, and eat it. So delicious! I'm never using sugar cookie dough and boxed custard jello to make a fruit tart again (well, maybe I would still use a sugar cookie dough crust : ) )

Fruit Tart
from joy of baking

1 tart or pie pastry for the crust (I bought a roll of pastry)
1 1/4 cups (300 mL) milk or cream (or a combination)
3 large egg yolks
1/4 cup (50 g.) granulated white sugar
2 Tbs. (20 g.) all-purpose flour
2 Tbs (20 g.) cornstarch
1 tsp. vanilla extract
1/2 Tbs. liqueur (optional)
1/2 cup (120 g.) apricot preserves
1 Tbs. water
3 cups (720 mL) fruit

1. Cook tart according to packaged directions (poking holes in the bottom of the crust with a fork to avoid the bottom puffing up) and set aside.
2. In a sauce pan, bring the milk just to boiling.
3. Meanwhile, in a medium bowl, whisk sugar and egg yolks together. Whisk in flour and cornstarch until a paste forms.
4. Once milk boils, whisk the sugar/egg mixture while pouring the milk into.
5. Once combined, put back into the pan and cook until boiling, whisking constantly until creme becomes thick. Take off heat and whisk in vanilla and liquor (if using).
6. Pour immediately into a clean container and cover with lid (very important!).
7. Put the water and apricot preserves into a bowl, and microwave for about 1.5 mins (taking out and stirring every 30 seconds) until completely liquid. Brush a little bit of apricot preserves onto the entire inside of the cooked tart crust, and set aside to dry for 20 mins.
8. While crust is drying, cut up fruit (I used strawberries, raspberries, and kiwi).
9. After tart is dried, spread the creme evenly into the crust, then layer the fruit on (in a pattern or just dump it all on), and then drizzle the rest of the apricot preserve glaze over the fruit (reheat if not fully liquid).

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