Foodie Friday: Fresh Fruit Tart with Pastry Cream {Gluten, Peanut and Tree-Nut Free}
Author: Jackie Ourman (Adapted from ICE Curriculum)
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 8
This recipe makes two 7" tarts or one 11" tart
Ingredients
TART DOUGH
2 cups Cup 4 Cup gluten-free flour blend
⅔ cup sugar
¾ tsp baking powder
½ tsp salt
1 stick butter, cut into pieces
2 extra large eggs, beaten
PASTRY CREAM
1 pint milk
4 oz sugar
1 egg
4 egg yolks
2 oz cornstarch
½ stick butter
2 tsp vanilla
1 pint heavy cream
TOPPINGS
Assorted berries and fruit of your choice to cover the tart
Instructions
PASTRY DOUGH
Combine dry ingredients(flour, sugar, baking powder and salt) in a stand mixture with the paddle attachment or in a large bowl and mix together on low speed or gently by hand just to incorporate all of the ingredients
Add butter and mix on 1st or 2nd speed of mixer or by hand until the butter is completely incorporated and the dough resembles the texture of cornmeal
Add beaten eggs in and mix until the dough starts to hold together and form a ball
Shape dough into a large cylinder (about 3½") and cover with plastic wrap
Place in refrigerator for about 1 hour to firm up
Once firm, heat oven to 350 and cut the dough in half (if using a 7" pan) and roll it out with a rolling pin in a circular shape, flouring your surface, as needed to prevent it from sticking
Press the dough into the bottom of the pan and up the sides
Place in the oven and bake for about 15-20 minutes until golden-brown
Remove and allow to cool at room temperature
PASTRY CREAM
Place milk and sugar in a sauce pot and heat until just boiling
In the meantime, place the eggs in a bowl and whisk with cornstarch until fully incorporated and there are no lumps
Stream about ⅓ of the heated milk into the bowl with the eggs and cornstarch slowly, whisking continuously
Add the mixture back into the sauce pot with the milk. Turn the heat to medium and whisk continuously until the mixture thickens and bubbles
Remove from the heat and whisk in the butter and vanilla extract
Pour the cream into a shallow pan and cover directly with plastic wrap touching the surface of the cream before placing in the refrigerator to cool for at least 1 hour.
Once cool, use the whip attachment of the stand mixer or a whisk and beat the heavy cream until is just starts to form very soft peaks
Fold the whipped heavy cream into the pastry cream
TARTS
Place enough pastry cream to cover the entire pastry shell but do not go over the edges
Arrange the fruit in a decorative pattern
Serve and enjoy immediately or you may brush a melted jelly or jam over the fruit to preserve it.
Recipe by Jackie Ourman at https://jackieourman.com/foodie-friday-fresh-fruit-tart-with-pastry-cream-gluten-peanut-and-tree-nut-free/