Recipe courtesy of Mary Berg
Classic Custard Fruit Tart
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 374
- Total Fat
- 19
- Saturated Fat
- 10
- Carbohydrates
- 47
- Dietary Fiber
- 2
- Sugar
- 28
- Protein
- 6
- Cholesterol
- 131
- Sodium
- 111
- Total: 3 hr 10 min (includes chilling and cooling time)
- Active: 1 hr 5 min
Ingredients
Pastry:
1/2 cup (113 grams) unsalted butter, at room temperature
1/2 cup (65 grams) confectioners’ sugar
1 large egg yolk
1 teaspoon vanilla extract
1 1/4 cups (163 grams) all-purpose flour, plus more for dusting
1/4 teaspoon kosher salt
Custard:
2 cups (500 milliliters) milk
1 1/2 teaspoons vanilla extract or 1/2 vanilla bean, scraped
1/2 cup (100 grams) granulated sugar
3 tablespoons (27 grams) cornstarch
1/8 teaspoon kosher salt
3 large egg yolks
1 large egg
3 tablespoons (42 grams) unsalted butter
Assembly:
Nonstick cooking spray, for the tart pan
3 cups thinly sliced stone fruit and/or sliced or whole berries
4 to 5 tablespoons apricot jam
1 tablespoon water
Directions
Special equipment:
a 10-inch round or 14-by-5-inch rectangular removable bottom tart pan; dried beans or pie weights- For the pastry: Beat together the butter and confectioners’ sugar. Add in the egg yolk and vanilla and beat to combine. Stir in the flour and salt, then turn the dough out onto a lightly floured surface and knead a few times just to bring together. Wrap the dough in plastic, squash into a 1-inch-thick (2 1/2-centimeter-thick) disk, and transfer to the fridge to chill for 30 minutes. Meanwhile, make the custard.
- For the custard: Pour the milk into a medium saucepan, add the vanilla and bring to a simmer over medium heat. In a large heatproof bowl, whisk together the granulated sugar, cornstarch and salt. Whisk in the egg yolks and egg.
- When the milk just comes to a simmer, while whisking the egg and sugar mixture constantly, slowly pour in the hot milk. Transfer the mixture back into the saucepan and place over medium-low heat. Cook, stirring constantly, until the mixture thickens, 3 to 5 minutes. Remove the custard from the heat and whisk in the butter. Strain the custard through a fine mesh sieve into a bowl to remove any lumps and cover the surface directly with plastic wrap. Set aside to cool for 30 minutes until lukewarm.
- Lightly grease a 10-inch round or 14-by-5-inch rectangular removable bottom tart pan with nonstick cooking spray then place on a sheet pan. Retrieve the dough from the fridge and either roll out on a floured surface to about 1/8 inch thick or simply press the dough into the bottom and up the sides of the pan. Dock the pastry by poking well with a fork and return to the fridge to chill for at least 30 minutes.
- Meanwhile, heat your oven to 350 degrees F.
- After the pastry has chilled, scrunch up a square of parchment paper and lightly press over the pastry. Fill with dried beans or pie weights and bake for 15 minutes. Remove the parchment paper along with the beans or weights and continue baking until golden, 10 to 15 minutes. Set aside to cool to room temperature.
- Uncover the custard, give it a stir and pour into the tart shell. Cover the top of the tart with a fresh piece of plastic wrap and transfer to the fridge to set the custard. When set, arrange the fruit on top. In a small pan over low heat or using a microwave, heat the apricot jam and water. Using a pastry brush, lightly brush or dab the apricot jam mixture over the fruit to give it a lovely shine.
- Serve immediately or transfer the tart to the fridge for up to 3 days.