Friday, May 11, 2012

Fruit Tart

This dessert from The Barefoot Contessa Cookbook is very versatile. Once you get the technique for the crust (it’s super simple) and the pastry cream (it’s more complex but still very doable) down, the fruit can be adapted to whatever is in season or, in this case, in the freezer. If you use fresh fruit, simply slice the fruit and arrange on top of the cream. Definitely give this a try!

Fruit Tart
3/4 cup butter, softened
1/2 cup sugar
1/2 tsp. vanilla extract
1 3/4 cups all-purpose flour
Pinch of salt
6 egg yolks
3/4 cup sugar
3 Tbsp. cornstarch
2 cups milk
2 Tbsp. butter
2 tsp. vanilla
2 cups frozen berries
1/4 cup sugar
2 Tbsp. flour
1/4 cup orange juice

1. Beat 3/4 cup butter and 1/2 cup sugar with an electric mixer just combined. Beat in vanilla, flour, and pinch of salt. Beat on low speed until the dough starts to come together. Spoon dough into a lightly greased 10-inch tart pan. Press dough into bottom and up sides of pan. Prick dough with a fork.
2. Bake at 350° for 15 to 20 minutes. Remove from oven to cool completely.
3. Meanwhile, beat egg yolks and sugar at medium speed until mixture is pale yellow. Beat in cornstarch.
4. Bring milk almost to a boil in a saucepan. Gradually beat milk mixture into egg yolk mixture. Then pour mixture back into saucepan.
5. Cook over medium-high heat, stirring constantly, until the mixture is thickened (about 10 minutes). Remove from heat, and stir in butter and vanilla. Pour into a bowl, and cover with plastic wrap placed on the surface of the cream. Refrigerate until ready to use.
6. Place berries and next 3 ingredients in a small saucepan. Cook, stirring often, for 10 minutes or until mixture is slightly thickened.
7. Fill tart shell with pastry cream. Use a slotted spoon to place fruit over top of cream. Refrigerate until ready to serve.

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