This is a great summer dessert. Use the best berries you can find, in this recipe I used strawberries and kiwis, but feel free to use also raspberries, blackberries or blueberries. You can even try adding more color with grapes, mango pieces or orange segments. The possibilities are endless. Go ahead, impress your friends!
- 1 cup all-purpose flour
- 1/4 cup sugar
- 4 tablespoons cold unsalted butter, cut into pieces
- 1 egg yolk
- 2 teaspoons cold cream or milk
- 1/8 teaspoon vanilla extract
- extra cold water if needed for a soft dough
Mix the flour and sugar in a mixer. Add the butter and mix until you get crumbles that resembles sand. Whisk the egg yolks, cream or milk and vanilla together. Add to the flour and butter mixture and mix at low speed just until combined. Turn out in your work surface and form into a disc. If the disc seems too dry add a little cold water and just mix in, do not over work. Wrap in plastic paper and refrigerate for at least 1 hour. At this point it can be refrigerated over night. When ready to bake, roll the dough in a removable bottom tart pan. Refrigerate 30 minutes. Preheat the over at 350°. Cover the bottom of the dough with aluminum foil and put some weights on top, like dry beans or rice. Bake the tart shell for 25 minutes, remove the weights and aluminum foil and pinch with a fork. Continue baking for 10 to 15 minutes until it's beginning to get golden. Do not over bake. Cool the shell in the pan.
- 1 cup milk
- 1/4 cup sugar
- 3 egg yolks
- 3 tablespoons flour
- 1/2 teaspoon vanilla extract
Combine the milk and half of the sugar in a saucepan over low heat. In a medium bowl whisk the yolks and remaining sugar until pale and fluffy. Add the flour and just mix in. When the milk is boiling, beat one third into the eggs mixture and mix well. Add the rest of the milk and return to the saucepan. Heat until the cream thickens and comes to a boil. Remove from heat and add the vanilla, mix well and strain through a colander (this will make the cream extra smooth). Cover with plastic paper against the surface of the cream, make little holes with a knife and refrigerate until cold. Can be left over night in the refrigerator.
- 1 pint strawberries, sliced
- 3 kiwis, peeled and sliced
- 2 tablespoons apricot jam, diluted in 2 tablespoons of water
Spread the cooled pastry cream over the cooled tart shell. Arrange the strawberries and kiwis in a concentric manner. Use your imagination. Remember that you can use other fruits if you like. When you are ready to serve brush the fruits with the apricot glaze, if you do it a long time in advance the strawberries will become watery. Keep the tart at room temperature if you are serving it in the next hour or so. Refrigerate for longer storage.