Sunday, April 7, 2013

Fruit Tart

We are getting together today for my mom's birthday and we were asked to bring dessert.  Fruit tart!  My mom, like me, is not a huge sweets fan and so I went with something that's not too sweet.  I hope she likes it.  

For the tart shell (this makes two  7" tarts)
3 1/2 cups bread flour
1/4 cup sugar
1/2 teaspoon salt
1 cup unsalted butter, cubed
2 large egg yolks
6 to 8 tablespoons heavy cream
1/2 teaspoon vanilla extract

Combine the flour, sugar and salt in the bowl of a standing mixer.  Using the paddle attachment, mix on low until combined.  Add the butter and beat until the mixture is the consistency of cornmeal.

Whisk together the egg yolks and 6 tablespoons cream and add to the flour mixture.  Mix on low.  If the dough doesn't come together, add the remaining cream until it does.  I like a slightly wetter dough.  Gather the dough together and form 2 equal balls.  Flatten into a disk and wrap with plastic wrap.  Refrigerate for at least 30 minutes or until you are ready to use it.  I used one and saved the other half for another use.  Store the unused dough in the freezer.

Remove the dough from the refrigerator and unwrap.  Roll the dough out so that it is at least one inch larger than the tart pan.  Lay the dough onto the tart pan and gently press into the pan and along the bottom edges.  Trim the top so it is even across the top.  I'm a crust gal, so I choose to make the edge of the crust even higher than the pan. 

Use a fork to prick holes into dough. Freeze for 30 minutes.
Heat oven to 350f.
Line the tart with parchment and use pie weights or dried beans to weigh the bottom of the tart down.  Bake for 5 minutes.
Remove the parchment and weights/beans.
Bake for another 5-10 minutes until the tart if light golden brown.
Let cool completely before filling.

For the cream filling:
1/2 cup mascarpone cheese
1/2 cup heavy whipping cream
2 tablespoons bakers sugar
1/2 teaspoon vanilla extract

Combine all the ingredients.  Using a hand mixer, whip the cream until soft peaks form.  Refrigerate until ready to use.

For the fruit topping:
Choose your mixture of fruit.  You'll need about 3 cups total.  I used strawberries, blackberries and blue berries.  

For the glaze:
1/2 cup pear jam
1 1/2 tablespoons water
1/2 tablespoon fresh lemon juice
Combine and warm in a small sauce pan until it is just runny enough to brush onto the fruit.

To assemble:
Spread the cream filling evenly into the tart shell.  Top with the fruit and brush with the glaze. Refrigerate if not serving immediately and bring out of the refrigerator 15-20 minutes before serving.

No comments:

Post a Comment