Brown FamilyRecipe Book
EST. 2020235 RECIPES
Back to the index

Desserts • A family favorite

2020 Cookbook

Fruit Tart

Recipe by Dani Brown

Heat
375°F
Time
2 min + chill
Makes
Not recorded

Fruit Tart, preserved in the Brown Family Cookbook 2020.

01

Ingredients

  • Crust:
  • 1 1/2 cups all-purpose flour
  • Pastry Cream:
  • 1/2 cup powdered sugar
  • 5 extra-large egg yolks, room
  • 1/2 t kosher salt temperature
  • 1 stick + 1 T (8T) very cold unsalted
  • 3/4cup sugar
  • butter, diced
  • 2 1/2 T cornstarch
  • 1 t almond extract
  • 1 1/2 cups scalded milk
  • 1 large egg yolk
  • 1/2 t pure vanilla extract
  • 1/2 t almond extract
  • Fruit:
  • 1 t unsalted butter Kiwi, strawberries, raspberries,
  • 1 t heavy cream
  • blueberries, etc.

02

Method

  1. 01

    Combine the flour, sugar, and salt in a food processor fitted with a steel blade.

  2. 02

    Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the almond extract and ice water and process until the dough comes

  3. 03

    together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes. Meanwhile, preheat the oven to 375 degrees F.

  4. 04

    Roll out dough and fit into your tart pan. Cut off the excess by rolling the pin across the top of the pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Blind bake for 10 minutes.

  5. 05

    Remove the beans and foil, prick the shells with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool. In the bowl of an electric mixer, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch. Slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes. Switch to a whisk when boiling and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, almond extract, butter, and heavy cream. Cover with plastic wrap and refrigerate until cold. Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts