Dessert

Beth’s Red, White and Blue Fruit Tart Recipe

Beth’s Red, White and Blue Fruit Tart Recipe


PATSRY SHELL:
½ cup (120 g) of butter
¼ cup (50 g) of sugar
1 egg
1 egg yolk
1 tsp (5 ml) vanilla
1 ¾ cups (210 g) of flour
½ tsp (2.5 ml) salt

FOR PASTRY CREAM:
2 cups (475 ml) milk
vanilla bean, seeds and bean
1/3 cup (65 g) sugar
4 egg yolks
1/3 cup (40 g) cornstarch
1 tbsp (15 g) butter

FOR GARNISH:
1 cup (150) Blackberries
1 cup (150 g) Blueberries
1 cup (150 g) Raspberries
3 tbsp apple jelly

METHOD:
For the crust, whisk together the flour and salt and set aside.

Beat together butter and sugar with an electric mixture until fluffy. Add vanilla and eggs, beat to combine scrapping down the bowl as needed.

Slowly add flour mixture to butter mixture in thirds, until well combined. Form dough into a ball, flatten into a disk. Wrap tightly in wax paper or plastic. Refrigerate for 30 mins or 10 mins in the freezer.

Meanwhile make pastry cream.

TO MAKE PASTRY CREAM:
In a heat safe bowl add the egg yolks and cornstarch, whisk until a smooth paste forms. Set aside.

Then in a large saucepan heat milk, sugar, vanilla paste and pod until simmering. Strain out the bean. Allow to cool slightly. Add the warm milk slowly to the egg mixture whisking all the while until combined. Wash out the saucepan.

Pour egg mixture through a fine mesh sieve back into the clean saucepan. Heat custard on medium high, whisking all the while until thickened. Remove from heat. Allow to cool slightly. Add the butter, whisk until smooth. Transfer to a shallow container, cover with plastic wrap and refrigerate until ready to use.

Roll out dough to ¼” (6 mm) thickness transfer to a 9” (23 cm) removabale bottom tart tin. Fold over sides to form a double crust.

Trim edges around the crust until flush with the tin. Prick bottom of tart with a fork all over bottom. Place tart tine with dough in freezer for 10 mins

Bake at 375F for 10-12 mins. Cover with foil 3-4 mins to allow rest of dough to bake fully (2-4 mins more). Allow tart shell to cool. Remove s hell from tin and place on a cake stand.

Fill shell with pastry cream, smoothing out to become level with shell.

Add berries in a decorative fashion! My favorite pattern is:

One row of blackberries on the perimeter, then 2 circles blueberries, then a circle of raspberries and place a large strawberry in the center (point side up)

Brush berries with heated jelly (30 secs in microwave to liquidly or in a sauce pan on low) brush gentle with a pastry brush. Refrigerate until ready to serve. Enjoy!

View Comments (15)

15 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Dessert

More in Dessert

Bananas Foster Recipe – Laura Vitale – Laura in the Kitchen Episode 373

thecookerybookOctober 27, 2021

White Chocolate Macadamia Nut Cookies – Laura in the Kitchen Episode 170

thecookerybookOctober 23, 2021

Pumpkin Cheesecake Recipe – Laura Vitale – Laura in the Kitchen Episode 245

thecookerybookOctober 19, 2021

Citrus Custard Tart Recipe – Laura Vitale – Laura in the Kitchen Episode 347

thecookerybookOctober 15, 2021

How to Make Caramel Apples – Laura Vitale – Laura in the Kitchen Episode 472

thecookerybookOctober 11, 2021

Hot Cross Buns Recipe – Laura Vitale – Laura in the Kitchen Episode 555

thecookerybookOctober 7, 2021

Peppermint Bark – Laura Vitale – Laura in the Kitchen Episode 256

thecookerybookOctober 3, 2021

Chocolate Raspberry Crumb Bars – Recipe by Laura Vitale – Laura in the Kitchen Ep. 152

thecookerybookSeptember 29, 2021

White Chocolate Raspberry Bars Recipe – Laura Vitale – Laura in the Kitchen Episode 331

thecookerybookSeptember 25, 2021