Fruit Tart

fruit and pastry cream in a tart shell? perfection

I made this fruit tart for my mom’s birthday, one of her favorite desserts! And who can complain? Pastry cream with fruit and a shortbread-like crust. Such a great combo. They especially look so aesthetic and pretty.

Do you know where there’s some surprisingly delicious fruit tarts? Whole Foods! My friends and I usually get fruit tarts there when we need one for a celebration and such at the last minute. No time to make one? Buy one! hehe.

Ingredients
I used Bon Appetite’s recipe for the tart dough: https://www.bonappetit.com/recipe/fruit-tart-with-almond-crust
I also used Tartine’s pastry cream recipe

Tart Dough
2 cups all-purpose flour
1 cup almond flour
6 tablespoons sugar
1 teaspoon salt
4 large egg yolks
1 cup (2 sticks) unsalted butter
Pastry Cream
4 cups whole milk
1 tablespoon vanilla bean paste
1/2 teaspoon salt
8 tablespoons corn starch
1 cup sugar
4 large eggs
8 tablespoons unsalted butter
Fruit
depends on your preference. I used peaches, raspberries, and figs.
Glaze
Fig preserve

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Directions
makes TWO tarts

1. Pastry Cream
   -Whisk together 1 cup sugar and 8 tablespoons corn starch in a bowl. Add 4 large eggs and whisk this all together as well.
   -Then add 4 cups milk to a large pot. Add 1 tbs vanilla bean paste (you can also use vanilla extract) and 1/2 tsp salt to the milk. Then simmer over medium heat until right before it begins to boil.
   -Gradually ladle around half of the hot milk to your egg mixture, making sure to constantly whisk the eggs while incorporating the milk to temper them. Then return all of the tempered egg mixture to the pot and heat over medium heat, making sure to constantly whisk.
   -It will eventually start to thicken but may take some time. Just make sure to constantly whisk. Once I see some bubbles, I whisk for 20-30 seconds more and turn off the heat.
   -Then add 8 tbs cubed unsalted butter and mix until incorporated. Transfer to a bowl and cover with plastic wrap, making sure that it is pressed onto the surface so that a skin does not form. Transfer to the refrigerator to chill overnight.

2. Tart Shell
   -Next day. Combine 2 cups flour, 1 cup almond flour, 6 tbs sugar and 1 tsp salt to a bowl. Then add 1 cup cubed unsalted butter (cold) to the flour mixture and rub the butter into the flour with your fingers. You want to create large, shaggy pieces that vary in sizes.
   -Then add 4 large egg yolks (whisked) and mix until combined. I like to use a spatula at this point. If it is still too dry at this point, add 1-2 tbs water, but only as needed.
   -Knead the dough on a work surface a few times. Divide it in half then stack the pieces on top of each other. Smash them firmly together and repeat this process until the dough becomes slightly sticky.
   -Divide the dough evenly and transfer to your tart pan, spreading it out with your hands along the bottom and sides. Prick the dough all over with a fork and freeze until firm, around 20-30 minutes.
   -Preheat your oven to 350 degrees F.
   -Line your tart shells with parchment paper and add pie weights. Bake for 35-40 minutes until deep brown all over. Cool once baked.

3. Assembly
   -Slice and prepare your fruits of choice.
   -Give your chilled pastry cream a nice whisk and then evenly add them to the two tart shells.
   -Layer your sliced fruit on top.
   -Brush with some slightly heated fig preserves, then enjoy!

What fruits do you prefer on your fruit tart?