Makes: 1 (9in/23cm) tart or 8 (4in/10cm) tartlets
When making this fresh fruit tart or tartlets, we use a colourful array of summer berries. Look for fresh, seasonal berries at your local market, but don’t forget to make the pastry cream in advance, as it needs to set for about two hours in the refrigerator.
- Unbleached all-purpose flour, for dusting
- ½ recipe for pâte sablée (see below)
- 1 large egg yolk
- ½ cup (120ml) plus 3 tablespoons double cream
- 1 tablespoon confectioners’ sugar
- 1 recipe crème pâtissière (see below)
- 1 cup (145g) fresh blueberries
- 1 cup (125g) fresh yellow raspberries
- 1 cup (125g) fresh red raspberries
- ½ cup (82g) fresh red currants
- ½ cup (82g) fresh white or pink currants
- ¼ cup (35g) hulled fresh white woodland strawberries or tiny strawberries
1On a lightly floured surface, use the pâte sablée to make the tart shell. Freeze it for 15 to 20 minutes before baking.
2Preheat the oven to 375°F (190°C).
3In a small bowl, whisk together the egg yolk and 3 tablespoons of the double cream. Use a pastry brush to lightly brush the egg wash over the dough. Blind bake the tart shell.
4In a large bowl, combine the remaining ½ cup (120ml) heavy cream and the confectioners’ sugar, then use a balloon whisk to beat them until soft peaks form. Add a spoonful of the whipped cream to the pastry cream and stir to lighten it.
5Using an offset spatula or small knife, spread the pastry cream in the cooled tart shell. Top it with the fruit and serve immediately with the whipped cream alongside.
Makes: enough for 2 (9inch/23cm) tarts or 16 (4inch/10cm) tartlets
- 3½ cups (440g) unbleached all-purpose flour, plus extra for kneading
- 1 cup (125g) sifted confectioners’ sugar
- 1 teaspoon fleur de sel
- 2 cups (4 sticks/450g) unsalted butter, cut into small pieces and softened slightly
- 3 large egg yolks
- 3 tablespoons double cream
1In a large bowl, whisk together the flour, sugar, and salt. Add the butter. Using your hands, gently toss to coat the butter in the flour mixture. Scoop the mix into your hands and gently press the flour butter between your fingertips until it looks grainy, with some small pieces of butter still visible. Work quickly to ensure the butter stays cold.
2In a small bowl, lightly beat the egg yolks and cream. Drizzle over the dough and use a fork to gently toss until incorporated. Continue working the dough, gently squeezing it between your fingertips until it comes together and there is no dry flour visible. Be careful not to overwork the dough. It’s ready as soon as you can squish it in one hand and it stays together.
3On a lightly floured and cool work surface, knead the dough until it is completely smooth.
4Divide it in half and shape each piece into a disk. Wrap them in clingfilm and refrigerate for at least one hour, or preferably overnight. Pâte sablée can be wrapped in a double layer of cling film and refrigerated for up to two days or frozen for up to two months.
Makes: about 1¼ cups (300ml)
- 2 cups (480 ml) whole milk
- ½ cup (100 g) sugar
- 1 vanilla bean pod, seeds removed
- 5 large egg yolks
- 3 tablespoons unbleached all-purpose flour
- 1 tablespoon unsalted butter
1In a medium saucepan, heat the milk, all but 1 tablespoon of the sugar, and the vanilla seeds and pod over medium heat until the sugar has dissolved and the milk is just about to boil.
2In a medium bowl, combine the egg yolks and remaining tablespoon of sugar and whisk until thick and pale yellow. Sift the flour over the yolks and whisk to combine.
3Very slowly, add the warm milk mixture to the eggs, whisking continuously. Pour the mix back into the saucepan over medium heat. Cook, whisking continuously until it thickens and comes to the boil, for about two minutes.
4Push the pastry cream through a fine-mesh strainer into a large bowl; discard the vanilla pod. Whisk in the butter. Press cling film against the pastry cream’s surface to prevent a skin forming.
5 Let it cool slightly, then refrigerate until chilled and set, for about two hours. Pastry cream can be used once chilled or stored in the refrigerator for up to three days.
IMAGE © ANSON SMART
First printed in our sister publication France Today
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