Fresh Fruit Tart

I was browsing through some cookbooks in the library and happen to find this French Desserts recipe book...most of the recipes are non-complicated to make and most of all the attractive pictures of each recipe that caught my attention :D

The Crème Pâtissière in this recipe is very light and compliment the fresh fruits very well! If you prefer a sweeter taste pastry cream, I would suggest to increase the sugar to 80gm...but to me 50gm is just nice! Though it seems a lot of steps in making this fruit tart, in actual fact is very simple in every process, from preparing the tart dough to assemble the tart, it took me around 2 hours to complete everything... 

Fresh Fruit Tart (tarte aux fruits frais)

• 1 qty pastry cream (see A)
• 1 qty Tart Shell (see B)
• 250gm strawberries
• 125gm blueberries
• 1 kiwi
• 80gm apricot jam
• 1 tbsp water

Method

1. Slice strawberries and kiwis thinly.
2. Spread the pastry cream in an even layer in the baked tart shell. Arrange the fruits on top.
3. Melt the jam with the water over low heat. Strain to remove all the lumps. Use a pastry brush, generously brush over the fruit to form a shiny glaze. Let cool. Chill for 6-8 hrs before serving.

(A) Crème Pâtissière - Pastry Cream

Ingredient

• 500ml full cream milk
• 5 egg yolks
• 50gm caster sugar (increased to 80gm if u like it sweet)
• 50gm plain flour
• 1 tsp vanilla essence

Method

1. Whisk the egg yolks and sugar in a deep saucepan. Add the flour and mix well.
2. Stir in the milk and whisk until smooth.
3. Cook the mixture over low heat, stirring constantly for 3-5mins until thicken. Stir in vanilla essence. Remove from heat and cool before use.

(B) Pâte Brisée -Sweet Pastry Tart Shell

Ingredient

• 200gm plain flour
• 2 tsp caster sugar
• 100gm cold butter, cubed
• pinch of salt
• 3 tbsp cold milk

Method

1. Sift flour in a mixing bowl. Add sugar and salt and stir to mix. Add cold cubed butter and rub into the flour mixture until breadcrumbs formed.
2. Add in the cold milk and mix into a smooth dough.
3. Pat the dough into a ball and slightly flatten it. Wrap in cling wrap and chill for at least 30 mins. Grease and floured a 9 inch loose-based tart tin.
4. Roll out the pastry dough on a floured work surface to a disc slightly larger than the tart tin. (i rolled the dough between 2 sheets precut plastic bag) Carefuly transfer the pastry to the prepared tin, and press gently into the sides. To trim the edges, roll a rolling pin over the top, using the edge of the tin as a cutting surface. Chill for 30mins until firm. (this is to prevent the tart from shrinking too much)
5. Prick the pastry all over, line with baking parchment and baking beans. Bake in a preheated oven at 200 deg cel for 15mins. Remove the paper and beans and bake until golden brown for 12-15mins. Cool slightly before filling with the pastry cream.