Classic French Fruit Tart

Classic French Fruit Tart has a sweet pastry crust that is filled with creamy pastry cream and topped with seasonal fruit.

Fruit Tart

(Pastry Cream filling)

Ingredients

Tart shell baked (Pate Sable Dough)

Whole Milk- 17.6 ounces

Heavy Cream- 17.6 ounces

Vanilla bean- 1 each

Granulated sugar- 4.5 ounces

Cornstarch- 2.5 ounces

Granulated sugar- 4.5 ounces

Egg Yolks- 6.5 ounces

Butter softened- 2.25 ounces

Method of Preparation

1. Gather all of your ingredients and equipment.

2. Measure out all of your ingredients.

3. In a heavy bottom pot bring remaining milk, heavy cream; vanilla bean and 4.5 ounces of sugar bring to a boil being careful not to burn while whisking.

4. Mix cornstarch and some of the milk to make slurry.

5. Whisk egg yolks, add slurry, and remaining sugar, whisk egg yolks until it forms a smooth paste.

6.  Remove heavy bottom pot from heat and temper the milk mixture by adding some of the milk mixture to the slurry and whisk. Now add the slurry mixture to the remaining mixture in heavy bottom pot.

7. Boil, stirring constantly until the mixture is thick and bubbling. 

8. Once thickened remove from stove, add butter, stir until well incorporated with a heatproof spatula making sure mixture does not burn or stick.

9. Let cool and strain in a cheese clothe.

10. Pour onto a pan lined with plastic wrap and cover with more plastic wrap. Refrigerate and let cool before use.

11. Coat cooled, baked tart shell with white or dark chocolate, let cool. Poor Pastry cream into the tart shell leaving enough room to garnish with fruits.

12. Once tart shell has been garnished with fruits. Brush garnishing fruits with apricot glaze, to preserve fruits.

13. Optional- Garnish the border of the fruit tart shell with crushed toasted almonds. 

Pate Sable Dough (Tart Shell)

Ingredients

Pastry Flour- 9 ounces

Salt- Pinch

Unsalted cubed butter- 4.5 ounces

Granulated sugar- 4.5 ounces

Whisked eggs- 2 ounces

Method of Preparation

1. Gather all of your ingredients and equipment.

2. Measure out all of your ingredients.

3. Sift flour. Combine sifted flour and salt.

4. Cube the butter and place over step 3. Using a bench scraper cut the butter into the flour until the butter is the size of small peas. Add sugar.

5. Whisk eggs.

6. Make a pile like mountain with the flour, butter, sugar mixture and make a well in it. Pour the eggs into the well.

7. Slowly mix the flour into the egg mixture folding in the outside first.

8. Continue to fold with you hands until all of the egg is absorbed and all ingredients are well incorporated.

9. Chill the dough for at least 20 minutes before using.

10. Roll out about 10 ounces of Pate Sable dough for an 8-inch tart shell into a circle. Once dough is rolled out into a circle gently place over 8-inch tart shell.

11. Gently press the dough onto the sides of the tart shell. Roll your rolling pin over the remaining dough hanging over the sides of the tart shell. Remove the excess dough.

12. Roll a docker over the pie shell.

13. Blind Bake tart shell. Place a bag of rice, beans or baking weights over dough making sure to cover it completely.

14. Bake at 350 degrees Fahrenheit for about 10 minutes.

15. Remove from oven and remove the rice, beans or baking weights and return to oven at 350 degrees Fahrenheit for another 10 minutes or until golden brown and dough is thoroughly baked.