Recipe by Manami
This fresh fruit tart is the dessert equivalent of a well-tied elegant silk scarf, rather than lined up in precise rows, the fruit is arranged in a casual, accidental-looking style. All the tart components can be made in advance and assembled just before serving. Created by Ina Garten. From the April 200 issue of O, The Oprah Magazine. Select about 4-5 different fruits; choose tropical, citrus and berries, or just a nice melange. Haven't posted chill times nor have included the time allowed for making parts of the recipe, days in advance.
- 295.73 ml all-purpose flour
- 44.37 ml sugar
- 2.46 ml salt
- 118.32 ml very cold unsalted butter (1 stick)
- 44.37-59.16 ml ice water
- 3 extra-large egg yolks, at room temperature
- 88.74 ml sugar
- 18.48 ml cornstarch
- 236.59 ml milk
- 14.79 ml unsalted butter
- 2.46 ml pure vanilla extract
- 14.79 ml heavy cream
- 2.46 ml cognac or 2.46 ml brandy
- 59.14-118.29 ml fresh raspberries or 59.14-118.29 ml fresh blueberries or 59.14-118.29 ml fresh blackberries or 59.14-118.29 ml fresh strawberries or 59.14-118.29 ml fresh seedless grapes or 59.14-118.29 ml fresh mango, sliced or 59.14-118.29 ml fresh papayas or 59.14-118.29 ml kiwi, sliced or 59.14-118.29 ml sliced bananas or 59.14-118.29 ml fresh plum, sliced
- 118.29 ml apricot jam
- sliced orange, to garnish (optional)
- sliced lime, to garnish (optional)
- toasted almond, sliced, to garnish (optional)
Directions See How It's Made
- Combine flour, sugar and salt and place in freezer for 30 minutes.
- Cut butter into 1/4" pieces.
- Put flour mxiture in the bowl of a food processor fitted with a steel blade.
- Add butter and pulse about 10 times until butter forms small bits. Add ice water and process until dough comes together. Place on a well-floured board and form into a disc.
- Cover in plastic wrap and refrigerate for at least 30 to 45 minutes.
- Preheat oven to 375ºF.
- Remove dough from refrigerator and let sit 5 minutes.
- Roll dough into 1/16" thick circle, large enough to hang slightly over the sides of a 10" tart pan with removable bottom.
- Place dough in pan and cut off excess dough with a sharp knife or your thumb.
- Line tart shell with aluminum foil, then fill with dried beans or rice.
- Bake 10 minutes. Remove beans and foil; prick bottom of a shell with tines of fork to allow steam to eascape.
- Bake another 20 minutes until browned. Cool to room temperature.
- PASTRY CREAM:.
- In the bowl of an electric mixer fitted with a paddle attachment(or using a hand held mixer), beat egg yolks and sugar on medium-speed about 3 minutes, until mixture is light yellow and falls back into bowl in a ribbon. On low speed, beat in cornstarch.
- In a large saucepan, bring milk to a simmer. Slowly pour milk into egg mxiture, whisking steadily, then pour back into saucepan.
- Cook over medium heat, stirring constantly with a whisk or a wooden spoon until mixture is thick, about 4 minutes.
- Bring to a boil and cook then on low heat 2-3 more minutes. (Taste to be sure cornstach is cooked.).
- Remove from heat; mix in butter, vanilla, cream and cognac. Pour through a strainer into a bowl.
- Place plastic wrap directly onto custard(so it won't form a skin) and refrigerate until cold.
- ASSEMBLY & GARNISHES:.
- Place baked tart shell on serving plate and spread with pastry cream over bottom of shell.
- Slice and group fruit to make casual arrangement. Place larger fruit first, then fill spaces with berries &/or grapes. Use colorful fruit, such as halved strawberries or a grouping of raspberries, near the center for focus and height.
- (other fruit garnishes besides the ones listed above -- fresh orange, sliced or fresh lime, sliced or fresh apricot, sliced or fresh peach, sliced).
- Place sprinkling of almonds over tart, and use oranges &/or limes to garnish.
- In small saucepan(or microwave-safe bowl), melt jelly with 1 tablespoon water.
- Brush glaze over fruit and serve as soon as possible to avoid soggy pastry.
- *TIP: Don't be afraid to be creative, this is the perfect palette!