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Fresh Fruit Tart with Créme Patissiére

Prep Time 45 minutes
Cook Time 25 minutes
Total Time 2 hours 10 minutes
Servings 1 11-inch tart

Ingredients

Tart Pastry

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon lemon zest finely grated
  • 10 tablespoons unsalted butter chilled-cut into1/2-inch pieces
  • 2-4 tablespoons ice water
  • 1 tablespoon Grand Marnier optional
  • 1 pinch salt

Créme Patissiére

  • 1 cup milk
  • 1/4 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 pinch salt
  • 4 large egg yolks lightly beaten
  • 2 teaspoons vanilla extract
  • 2 tablespoons unsalted butter

Fruit

  • 1 pint raspberries
  • 1 pint blueberries
  • 3 small kiwi

Glaze

  • 3 tablespoons red currant jelly
  • 1 tablespoon kirsch

Instructions

Tart Pastry

  • In food processor combine flour, sugar, lemon zest, and salt. Add butter and pulse until it resembles coarse meal. Gradually add water until the mixture forms a ball.
  • Flatten into a disk and refrigerate for at least 1 hour. Meanwhile, butter an 11-inch tart pan.
  • Once chilled, place dough onto lightly floured surface (use rice flour) and roll into a 13-inch circle, about 1/8-inch thick. Fit into tart pan forming edges and freeze until firm.
  • Preheat oven to 450°F and remove tart from freezer. Prick pastry with a fork and line with buttered parchment paper. Fill with dry beans or pie weights.
  • Bake 5 minutes then reduce oven temperature to 350°F and bake 10 minutes. Remove paper and weights and continue baking until browned, about 20 minutes. Allow to cool.

Créme Patissiére

  • Heat milk in heavy saucepan until hot but not boiling. In a medium size bowl combine the sugar, flour and salt. Slowly add the hot milk and whisk together. Pour this mixture back into the saucepan and bring to a boil over low heat, stirring constantly.
  • Cook until smooth and very thick. Off the heat beat in the egg yolks one at a time. Return to the heat and boil for a minute, stirring constantly. Remove from heat and and beat until mixture cools slightly.
  • Stir in the vanilla and butter, blending well. Cover the pastry cream with plastic wrap, touching its surface, to prevent a skin from forming. Cool completely in refrigerator.

Glaze

  • Heat jelly and kirsch in a small saucepan until jelly is melted. Set aside to cool.

Assembling Tart

  • Spread cooled pastry cream into tart shell.
  • Decoratively arrange fruit onto pastry cream. Using a pastry brush, brush glaze on top of fruit. Refrigerate until ready to serve.