July Fourth Food Idea: Fourth Fruit Tart

Ingredients:

• 1 homemade or store-bought pie crust ( I used Dorie Greenspan‘s press-in tart dough, found here)

for the pastry cream:

• 2 tablespoon all-purpose flour
• 2 tablespoons cornstarch
• 1/2 cup sugar
• 2 cups milk
• 2 large egg yolks
• 3 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract (I used vanilla paste)

for the topping:

• 1 cup apricot jam
• 1 tablespoon lemon juice
• 2 pints fresh raspberries
• 2 pints fresh blueberries

Method:

1. Pre-bake the crust at 350℉ in a 9″ tart pan with a removable bottom until golden, remove from the oven and cool completely.
2. for the pastry cream: Mix flour, cornstarch and sugar in a bowl.  Add 1/3 cup milk; beat until smooth.  Whisk in the yolks.  In a pan bring the rest of the milk to a simmer.  Whisking constantly, slowly pour the hot milk into the yolk mixture.  Pour back into the pan and bring to a boil, stirring.  Boil for 2 minutes, whisking constantly.  Remove from the heat, beat in the butter and vanilla.  Pour into a bowl, press plastic wrap directly onto the surface of the pastry cream.  Chill at least 1 hour.
3. to finish the tart: Stir jam, lemon juice and 2 tablespoons water over low heat until the jam melts; strain.  Remove crust from the tart pan; brush with the jam glaze.  Spread the pastry cream into the shell evenly.  Arrange raspberries and blueberries on top as your creativity dictates.  Brush the top of the fruit with the remaining glaze.

Serves 8-10

recipe and photo provided by: http://ouichef.typepad.com/