Fresh Fruit Tart

Fresh Fruit Tart

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Ingredients

Crust:
1 1/2 cups flour
1/2 cup confectioner’s sugar
1/4 teaspoon salt
1 stick plus 1 tablespoon (9 tablespoons; 4 1/2 ounces) cold unsalted butter, cut into pats
1 large egg yolk (since my eggs were on the smaller side, I used 1 yolk and 1 full egg per double batch, which worked well)
1 egg, beaten with a pinch of salt and splash of milk/water, for glazing

Pastry Cream:
2 cups whole milk
1/2 cup sugar, divided in half
pinch salt
1/2 vanilla bean (if you prefer, you can use 1 1/2 teaspoons of vanilla extract instead, stirred in with the butter, or a combination of the two)
1/4 cup cornstarch
4 large egg yolks
2 tablespoons butter, cut into small pieces

To Finish:
lots and lots of fruit!
a relatively neutral jam or jelly
a few sprigs of mint or other fresh herbs

Directions

To make the crust: Put the flour, sugar and salt in the bowl of a food processor, and pulse a few times to combine. Scatter the pieces of butter over the dry ingredients, and pulse until the butter is coarsely cut in (you want pieces between the size of oatmeal and peas). Add the yolk, and pulse in long pulses until it forms clumps and curds (just before this happens, the sound of the machine will change — head's up!).

When the dough clumps, turn it out onto a clean work surface or bowl, and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing. Wrap the dough ball in plastic or parchment, and refrigerate for about two hours (and up to two days).

When the dough is chilled, butter a 9-inch tart metal tart pan with a removable bottom. Roll out the dough to about an inch larger than your pan — it's easiest to do this between two sheets of plastic wrap or parchment, peeling them back frequently so they don't get rolled into the dough. Press the rolled-out dough into your pan, folding over the sides to a double thickness and making sure everything is smooth and even. Freeze the crust for at least an hour.


When the crust is frozen, preheat the oven to 375° Fahrenheit.

Butter the shiny side of a piece of aluminum foil, and place it, buttered side down, tightly against the crust. Fill it with pie weights (pennies!). Place on a baking sheet (because the butter, it will drip out a bit), and bake for ~20-25 minutes, until lightly golden. Carefully remove the foil and weights. If the crust has puffed, press it down gently with the back of a spoon (or prick it with the tip of a small knife — not all the tines of a fork, or you may end up with a bigger hole). Bake the crust for another 5 minutes, then brush with an egg wash. Bake another few minutes, until firm and golden brown (color = flavor). Transfer the pan to a rack and cool the crust to room temperature. If making a day in advance, wrap the crust in plastic wrap or slip into a bag once fully (and I mean fully) cool.

In a medium saucepan, combine the milk, 1/4 cup of the sugar, and the salt. Split the vanilla bean in half, scrape out the seeds, and place both the bean and seeds in the saucepan. Cook over a medium heat, until the mixture just begins to steam.

While the milk is heating, in a large bowl whisk together the remaining 1/4 cup sugar and cornstarch, then the yolks, mixing until smooth.

When the milk mixture is steaming, take about 1/2 cup of it, and, whisking constantly, slowly pour it into the egg yolk mixture, whisk-whisk-whisking until incorporated. Tempering! Repeat with remaining milk mixture, then transfer everything back into the saucepan. Raise the heat to medium-high, and, whisking constantly (notice a theme?), bring it just to a simmer. The mixture will thicken, but continue to cook 1-2 minutes when it's at the bubbling point. Remove from heat, stir in the butter, and fish out the vanilla bean. Transfer immediately to a bowl, and cover with plastic wrap or parchment, pressed directly on the surface to prevent a skin from forming. Refrigerate until chilled, at least 2 hours, and up to 2 days.

To finish the tart, take your chilled pastry cream, and whisk it until it becomes smooth again. Spread it evenly in your prepared tart shell. If you're using fruit that you're going to slice (stone fruits, pomes, supremed citrus segments, etc.), heat up 1/4 cup jam or jelly in a saucepan over a low heat, until it gets runny. Jam needs to be strained, but jelly is fine as it is.

Slice any fruits you're going to slice, and fan them on top of the tart in any patterns to your liking. Dip a pastry brush in the heated jelly/jam, and gently brush the cut fruit to keep it beautiful. Take any remaining fruit that doesn't need glazing (berries, cherries, currants, pomegranate arils, etc.), and scatter them generously in overflowing clusters. Tuck a few fresh herb sprigs here and there, and return everything to the refrigerator for an hour or so to set. Serve.