Can you say labour of love? All I can say is that this is a labour intensive recipe, not because it's so hard to make but more because it's frustrating to make. The dough, known as "sablée" stands up to it's name, it crumbles, like sand while you try to roll it out. I originally intended to make 2 tarts, which in this case was a good thing because the first one I baked broke in half due to a very simple an amateurish mistake. When this dough is rolled out and placed in the tart mold, it must be done in one piece, if you try and stick pieces together like I did, once it bakes and cools and you remove it from the mold, the attatched pieces fall off, so beware! Besides that though, you have to keep in mind that this tart must be done in stages. You roll out the dough, place in mold, chill, bake, cool then unmold. You prepare the creme patissiere, cool it and you pre-slice all the fruit and to finish off, you heat apricot preserves, strain them then rewarm to use as a glaze.
Okay, enough with the talk and onto the recipe, this is what you'll need:
1 9 inch tart shell baked and cooled (recipe posted last week)
1 pint strawberries
2 peaches, peeled and sliced
3 kiwis, peeled and sliced
1 cup blueberries
(Any fruit that you love can be used, as long as you can slice them thinly and they will keep their shape.)
1 cup apricot jam
creme patissiere: makes about a cup or so
1 1/4 cup milk or almond milk
3 egg yolks
1/4 cup sugar
2 tbsp flour
2 tbsp cornstarch
1 tsp vanilla extract
Step 1:
I would start off by making the creme patissiere so that it'll have time to cool, start by heating the milk in a saucepan on medium heat, you want it to come to an almost boil. While it heats up, in a bowl whisk the egg yolks and sugar then sift in the flour and cornstarch and whisk till you have a smooth paste. Once the milk has boiled (almost) pour some of it in the egg mixture and whisk. You need to temper the eggs, which basically means to bring them up to temperature without cooking them. Once you have enough liquid incorporated add the the whole mixture back to the pot and bring to a boil whisking constantly. Once bubbles start to form, cook for another minute, while whisking, then take off the heat. Add the vanilla extract at this point and whisk, now cover with plastic film right on top of the cream to avoid forming a skin. Let it cool then store in the fridge for at least 2 hours before using.
Step 2:
Bake the shell and let it cool
Step 3:
Add the jam in a saucepan with 2 tsps of water and bring to a boil, then pass through a sieve to remove all the pieces of fruit and return the glaze to the pot. Keep warm for later use.
Step 4:
Start by brushing some of the glaze on the bottom of the tart shell and sides then let it cool for 15 minutes, this will help form a seal to protect the cust form becoming soggy. Then whisk the creme patissiere then pour it into the cooled shell, spread evenly and then start placing the fruit. You can place them in rows, or overlapped or just place all sorts of berries over top. Try to cover up as much of the cream as possible, but keep the layer of fruit as even as possible. Brush the glaze over every fruit, this will give it shine and help keep the cut fruit looking good. Refrigerate at least 2 hours and enjoy!
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