Celebrate Spring bounty with a delicious and classic fruit tart. If you end up with an extra pastry cream after the fact, you can make some eclairs too! The dessert that keeps on giving.
Classic Fruit Tart
A fresh fruit tart with a crispy shell.
For the Crust:
- 4 cups all-purpose flour
- 1 tsp salt
- 24 tbs 3 sticks plus 3 Tbs. unsalted butter, cut into cubes
- 3/4 cup ice water
- 3 tsp. sugar optional
For the Pastry Cream:
- 2 cups whole milk
- 1/2 vanilla bean split lengthwise
- 6 egg yolks
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1 tbs cold unsalted butter
For the Crust:
- Mix the dough.
- In a food processor, combine the flour and salt and pulse briefly to mix (you can also do this by hand with two forks). Scatter the butter over the top and pulse just until the mixture forms coarse crumbs about the size of peas.
- Drizzle the ice water over the flour mixture and pulse just until the dough starts to come together.
- Transfer the dough to a work surface. Gently press together and work the dough. Remember the more you manipulate the dough the less flaky and amazing it will be.
- DIVIDE INTO 3 EQUAL PIECES AND PRESS EACHINTO A FLAT DISK. SET 1 DISK ASIDE AND WRAP THE REMAINING 2 DISKS IN PLASTIC WRAP FOR FUTURE USE. I WRAPPED UP ALL THREE AND LET THE DOUGH REST IN THE FRIDGE OVERNIGHT.
- Roll out the dough.
- Preheat an oven to 425°F. Line a baking sheet with parchment paper. Place the dough on a lightly floured surface and roll out into a 13-inch round.
- Place the dough on a lightly floured surface and roll out into a 13-inch round. Fold the round in half, transfer to the prepared sheet and unfold the round.
For the Cream:
- In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes.
- In a bowl, whisk the egg yolks and sugar until light and fluffy.
- Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated.
- Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter.
- Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.
- Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using. I whipped some cream up and folded it into my chilled custard to lighten the filling up, this is now technically called Ambassador Cream.