- Yield: 1 Tart
Fresh Fruit Tart
A pretty way to serve fresh fruit, this tart is a sugar crust filled with vanilla custard and paved with sliced fruit. This particular tart uses strawberries and kiwis, but any colorful combination of seasonal fruit may be used. Chef Albin notes that the sugar dough also makes good cookies!
- Sugar Dough
- Confectioner’s sugar - 1 cup
- Eggs - 3
- Orange Flower Water - 1 teaspoon
- Unsalted Butter - 14 tablespoons
- All Purpose Flour - 2 cups
- Vanilla Custard
- Egg Yolks - 12
- Vanilla Extract - 1 tablespoon
- Sugar - 1-1/2 cups
- Salt - Pinch
- Flour - 1 cup
- Milk - 1 quart (4 cups)
- Strawberries - 28 to 30 large, hulled
- Kiwi - 12, skinned and thinly sliced
- Apricot jelly - 1/2 cup
To make the dough: Combine the sugar and eggs at low speed on an electric mixer, then cream at high speed for 30 seconds. Add the orange flower water. Beat in the butter, a few tablespoons at a time. Add the flour, one fourth at a time, and blend at medium speed for 2 minutes. Form the dough into a ball, wrap in plastic wrap, and refrigerate 30 minutes.
Preheat the oven to 375 F. Line a baking sheet with parchment paper and place a large (10-inch or 12-inch) fluted ring form on the parchment. Or, use a fluted tart pan with a removable bottom. Roll out the dough on a floured surface until less than 1/4-inch thick; roll it up around the rolling pin, transfer to the ring, and unroll it over the ring. Pat the dough into the ring, crimping the sides and being sure there are no holes in the dough. Fill with dried beans or pie weights and bake 25 minutes. Remove from oven and cool 15 to 20 minutes. Take out the beans or weights. Release from the ring mold and parchment, and carefully place on a cardboard form or plate covered with a paper doily. Let cool completely.
To make the custard: Whisk the egg yolks and vanilla together, then add the sugar and pinch of salt. Sprinkle in the flour, stirring until blended. Bring the milk to a boil in a heavy saucepan. Whisking constantly, place the egg mixture over medium-low heat. When the milk begins to boil, remove from heat. Very slowly add the milk to the egg mixture, whisking vigorously to keep the mixture from curdling. Increase the heat to medium and cook, whisking constantly, for 3 to 4 minutes, until it thickens. Pour the custard into a heatproof bowl and set it into a larger bowl of ice. Whisk gently as the mixture cools; when cooled, press a piece of plastic wrap on the surface and refrigerate for 2 hours.
Put the custard in a pastry bag fitted with a large plain tip and pipe into the tart shell. Smooth the surface. Cut the strawberries and kiwi slices in half, reserving one whole strawberry for the center. Beginning at the outside edge, place a ring of strawberry halves, points out, around the outside, overlapping slightly. Make a ring of kiwi slices inside the strawberries, overlapping the strawberries slightly and overlapping the kiwi slices. Continuing to move toward the center, alternate rings strawberries and kiwis. Finish with the whole strawberry in the center. Melt the apricot jelly over very low heat or in a hot water bath and brush over the fruit. Chill in the refrigerator at least 1 hour.
To serve: Slice into individual portions.