Blueberry or Strawberry Tart

Fresh tasting you do not cook the fruit.

• Ready In: 35 mins
• Serves: 4

Ingredients

• PASTRY

• 1 1⁄2 cups flour
• 8  tablespoons butter, cut into pieces
• 1  pinch salt
• 1⁄2 teaspoon sugar
• 4  tablespoons  ice water
• 1  pint fresh blueberries (strawberries will also do)

• PASTRY CREAM

• 2  cups milk
• 1⁄2 teaspoon vanilla
• 3  egg yolks
• 1⁄3 cup sugar
• 1  tablespoon cornstarch
• 1  tablespoon flour

• CURRANT JELLY GLAZE

• 1⁄2 cup currant jelly
• 4  tablespoons water

Directions

1. Preheat the oven to 375 degrees F.
2. Combine the flour, butter, salt, sugar and water in a food processor and blend until the mixture forms a ball, perhaps 30 seconds.
3. Using a rolling pin, roll the dough into a 1/4 inch thick circle about 13 inches in diameter.
4. Pick up the dough by rolling it onto the pin and then unrolling it over a black tart pan with a removable bottom.
5. Press gently into the pan, gathering the dough toward the wall of the pan to thicken the shell’s sides.
6. Place it in the refrigerator for 10 to 15 minutes to allow the dough to relax.
7. Cut a round of wax or parchment paper a couple of inches larger than the pan.
8. Press it into the mold and weight it down with aluminum weights or beans to hold the dough in place during the initial “blind” baking stage.
9. Bake for 15 minutes.
10. Remove from the oven and take wax paper and weights out of the shell.
11. Bake for another 7 to 10 minutes until light brown.
12. Allow to cool.
13. Spoon cool pastry cream into the tart shell; top with the blueberries.
14. Generously brush currant jelly glaze over the berries so it fills all the spaces.
15. Chill and serve.
16. TO MAKE THE PASTRY CREAM: In a medium slant-sided saucepan, bring the milk and vanilla to the boil.
17. Remove from heat but cover to keep warm.
18. In a small mixing bowl, combine the yolks, sugar, cornstarch and flour with a wire whisk.
19. Ladle out 1/2 cup of the warm milk mixture and whisk it into the egg mixture.
20. Add it to remaining milk in pot.
21. Bring to a boil whisking constantly and thoroughly, scraping mixture from side of pot.
22. Transfer to a metal mixing bowl and allow to COOL.
23. CURRANT JELLY GLAZE: Heat jelly and water in a small saucepan until completely liquefied and reduce slightly (about 5 minutes at medium heat).
24. Pour into a small bowl; allow to cool to lukewarm (if it solidifies before use, warm it again briefly).
25. Pierre Franey’s Kitchen.