Fruit TartsπŸ“πŸŒπŸ‡πŸπŸ‘

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Ingredients
Serves about 6-8 people

Frozen Pampas Sweet Pie Base:
Cook the Pampas Sweet Pie Base according to instruction.

Ingredients for Pastry Cream:
1 1/4 cups milk
1 tsp vanilla extract
3 large egg yolks
1/4 cup white sugar
2 tbsp plain flour
2 tbsp corn flour
1/2 tbsp liqueur (Grand Marnier, Brandy, Kirsch) (optional)

Ingredients for Apricot Glaze: (optional)
1/4 cup apricot jam or preserves
1/2 tablespoon water

Ingredients for Topping:
fruit (raspberries, blackberries, strawberries, blueberries, kiwifruit, bananas, plums, pineapple, melon, etc.) OR
A small canned sliced peach, drain well

Method for Pastry Cream:
In a medium-sized heatproof bowl, mix the sugar and egg yolks together. (Don’t let the mixture sit too long or you will get pieces of egg forming.)
Sift the flour and cornstarch (corn flour) together and then add to the egg mixture, mixing until you get a smooth paste.
Meanwhile, in a saucepan bring the milk just to boiling (just until milk starts to foam up.)
Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.)
Then pour the egg mixture back to the saucepan and cook over medium heat until slightly thicken (like mayo) whisking constantly. Remove from heat and immediately whisk in the liqueur (if using). (Stir in vanilla extract) Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature. If not using right away refrigerate until needed, up to 3 days. Beat or whisk before using to get rid of any lumps that may have formed.

Method for Apricot Glaze:
Heat the apricot jam or preserves and water in Can microwave for 20 sec. strain the jam through a fine strainer to remove any fruit lumps.

To Assemble Tart: To remove the tart from the fluted sides of the pan, place your hand under the pan, touching only the removable bottom not the sides. Gently push the tart straight up, away from the sides. The fluted tart ring will fall away and slide down your arm. If you want to remove the bottom of the pan, run a knife or thin metal spatula between the crust and metal bottom, then slide the tart onto your platter.
Spread a thin layer of apricot glaze over the bottom and sides of the baked tart shell to prevent the crust from getting soggy. Let the glaze dry (about 20 minutes). Then spread the pastry cream onto the bottom of the tart shell. Place fruit randomly on top of cream or in concentric overlapping circles, starting at the outside edge. After arranging the fruit, rewarm the glaze, if using, and gently brush a light coat on the fruit. If not serving immediately, refrigerate but bring to room temperature before serving. This fruit tart is best eaten the same day as it is assembled. Cover and refrigerate any leftovers.

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