Wednesday, April 30, 2014

Fresh Fruit Tart

I don't know why but I just love the idea of summer and sun and all things hot...

Ya with two little girls around here you know we have Frozen memorized. Ty was desperately trying to convince me that we should make a video rocking out to "Love is an Open Door" But alas... these two beat us to it... Next time Ty... next time. ;)

Once it warms up we love having lazy Saturday afternoons at the local farmers market. And let me tell you... Tyson is all about those fresh raspberries. Fresh fruit is one of my favorite things about the summer months and seeing how we feel the need to coat everything in sugar around here.... we had to whip up a fruit tart.

Fresh Fruit Tart
Recipes from: Paula Dean, Brown Eyed Baker, and I Knead to Bake

1/2 c. powdered sugar
12 Tbsp unsalted butter, cut into pieces
1 1/2 c. flour

Pastry Cream
2 c. half-and-half
1/2 c. sugar, divided
1/8 tsp. salt
5 egg yolks
3 Tbsp cornstarch
4 Tbsp unsalted butter, cold
1 1/2 tsp vanilla

2 Tbsp honey
Juice of 1/2 lemon
1/4 c. water
2 Tbsp sugar

Fruit Topping
Any assortment of: strawberries, blueberries, blackberries, kiwi, raspberries, etc.

Directions: Begin by making the glaze. Heat your water, sugar, lemon juice, and honey on the stove until simmering. Allow to simmer about 7-10 minutes, stirring occasionally throughout. Place hot glaze in a small bowl to be set aside and allow to cool.

Preheat your oven to 350 degrees F. Next make the dough for the crust by adding all the ingredients into a food processor and process until mixture forms a ball. Press the dough into a 12 inch tart pan with a removable center, working the dough evenly through the pan and up the sides. Bake about 10-12 or until lightly golden brown. Set aside.

For the pastry cream begin by heating the half-and-half, 6 tablespoons of sugar, and the salt in a medium sized saucepan over medium heat. Stir occasionally to ensure the sugar dissolves and continue to heat until the mixture has reached a simmer.

In the meantime, place egg yolks in a medium bowl and whisk until combined. Whisk in the 2 remaining tablespoons of sugar and continue whisking for about 15 seconds or until sugar is dissolved.  Finally add the cornstarch and continue to whisk for about 30 seconds.

Once the half-and-half mixture has begun simmering, slowly add to the yolk mixture, being sure to whisk constantly, allowing the yolks to temper. After combined, return to the saucepan and bring the mixture to a simmer over medium heat. Whisk continually until a few bubbles reach the surface and the cream has visibly thickened. Immediately remove from heat and whisk in the butter and vanilla. Strain pastry cream through a fine mesh strainer into a bowl. Press plastic wrap gently over the surface and refrigerate until cold and set, this should take a few hours.

Once all of your components have had time to cool you are ready to assemble your tart. Fill the crust with the pastry cream and arrange desired fruit on top. Brush the fruit with lemon-honey glaze and refrigerate until ready to serve.