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The Food Guru® - Fresh Fruit Tarts

Fresh Fruit Tarts



This is a great Summer Dessert!

Ingredients

Pate Brisse
6 tablespoons butter 
1/4 cup sugar 
1 egg 
1/4 cup milk 
Pinch of salt 
2 cups flour

Vanilla Custard Sauce 
8 egg yolks 
1 cup granulated sugar 
1 ounce vanilla 
1 quart heavy whipping cream

 

Process

Pate Brissee Dough:
To make the dough, place butter, sugar, egg, milk and a pinch of salt in the food processor. 
Pulse and cream the ingredients together. 
Next, add 2 cups of flour to the food processor and pulse until it forms a ball. 
If the dough feels sticky, add a little flour and knead it on the counter.

Place the dough in the center of a 10" spring pan which has been sprayed with pan spray. 
Use your fingers and push the dough towards the edge of the pan and up the sides. 
Take a fork and poke a few holes in the dough. This is called "docking" it helps the dough cook evenly.

Bake the crust in a 350-degree oven for 10 minutes until it turns light brown.

Filling:
Pour some of my vanilla custard sauce (recipe below) into the pre-baked crust and bake again for 15-20 minutes until the filling turns golden brown and rises slightly. Once the pan has cooled, top the custard with sliced fresh fruit or burgundy poached pears.

Vanilla Custard Sauce 
Separate the eggs into a glass or stainless steel bowl. 
Add the sugar and vanilla to the egg yolks. 
Whisk thoroughly to combine. 
In a saucepan, heat the cream until it starts to boil, then remove from the heat. 
Temper the egg yolks slowly by ladling a small amount of hot cream into the egg mixture 
Stir together with a whisk
Continue to add cream to the eggs a little at a time until all the cream has been added and the egg mixture.
This is vanilla custard. 
Pour this custard into the pate brisee crust
Bake for 15-20 minutesm until it rises slightly and turns light brown.
Allow to cool to room temperature, topped with your favorite fresh fruit.

Glaze the tops of the tarts by melting apricot jelly in the microwave.
Use a paint brust to coat the fruit.

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