Fruit tart

28 Apr

One of the last weeks of my cooking course was on savory and sweet doughs. Pate brisee and pate sucre, if you will. You would use a pate brise for a a quiche, or something similar. I’ll make one soon and post the recipe. A pate sucre is used for a sweet tart, like a fruit tart. Which is what I made for a little dinner party last weekend.

Here is the recipe we used in class. It’s fairly time intensive, so I highly recommend making the dough a day or so ahead of time and freezing it.

Pate sucree
4 oz. butter, soft
2 oz. sugar
1 egg
6 oz. flour

1. beat butter and sugar until light in bowl of electric mixer
2. Add egg and mix until incorporated
3. Beat in vanilla
4. Add flour slowly until a soft dough forms
5. turn out dough and pat into a flat disk
6. Wrap in plastic and refrigerate at least one hour

Vanilla custard
1 cup milk
3 egg yolks
2 1/2 ox. sugar
1 tbs cornstarch

1. Scald milk and vanilla until just under boiling
2. In a large bowl, wisk egg yolks, sugar and cornstarch until pale yellow and thick
3. Slowly add hot milk to the egg mixture, whisking constantly
4. Return mixture to stove and cook over medium heat until mixture thickens and boils, whisking constantly.
5. Cool and place plastic wrap directly on surface, chill in refrigerator.

Sliced fruits (I used strawberries, kiwi, and blackberries here)
Apricot or apple jam, melted
Chocolate, melted

Roll the cold dough into a circle and place it inside a a 9 inch removable bottom tart pan. Refrigerate for 15 minutes.

Brush the bottom of the dough with melted chocolate or melted jam. This is to waterproof the dough from the wet ingredients.

Spoon custard over and spread evenly.

Layer fruit toppings over the custard. Glaze with melted jam.


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