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Sunday, March 14, 2010

Fruit Puff Pastry Tart

serves 6
recipe adapted from Luscious Berry Desserts (page 49)
total prep time: 1 hr / cook time: 25 min

1 sheet (about 8 oz.) frozen puff pastry, thawed according to the package directions
* I used the entire package (2 sheets), making one 1 large tart and 2 mini tarts
3 tbsp water
1 large egg yolk

2 large egg yolks
1/4 c sugar
2 tbsp all-purpose flour
1 c whole milk
1 1/2 tsp pur vanilla paste or vanilla extract
* I added 1 scraped vanilla bean

1/4 c strawberry jam
1 tbsp water

1 kiwi
1 basket raspberries
1 basket blueberries
1 basket strawberries, hulled

• Line a heavy baking sheet with parchment paper.
• On a lightly floured surface, roll out the puff pastry to 1/8" thickness. Using a ruler
and a sharp knife, trim the edges to make a 10" square. Transfer pastry to baking sheet.
• Using a ruler and a sharp knife, cut a 1" border around the square.
• Whisk together the water and egg yolk in a small bowl. Lightly brush the egg wash
over puff pastry.
• Cut four 1" wide strips to fit around the border of the pastry. Place strips around the
outer edge and lightly press into pastry. Lightly brush the egg wash over the strips.
• Prick the base of the tart shell with a fork.
• Refrigerate for 30 minutes.
• Preheat the oven to 400˚F.
• Bake the tart shell for about 25 minutes, until golden brown. Check around the
15 minute mark due to oven variations.
• Let cool to room temperature on a wire rack.

• Beat the egg yolks an sugar with an electric mixure on medium-high speed in a
medium bowl until thick and pale, about 8 minutes.
• Reduce the speed to low and beat in the flour just until blended.
* If using a vanilla bean, add to egg mixture.
• Bring the milk just to a boil in a medium saucepan over medium heat.
• Gradually add the hot milk to the egg yolk mixture, whisking constantly.
• Return to the saucepan and bring to a boil, whisking constantly; boil for one minute.
• Transfer to a shallow bowl and stir in the vanilla.
• Cover with plastic wrap placed directly on the surface of the cream and refrigerate
for about 3 hours, until thoroughly chilled, or for up to 1 day.

• Heat the jam with the water in a small saucepan over low heat, stirring occasionally,
until melted.

• Brush the bottom of the pastry shell with some of the glaze.
* I opted to skip the layer of glaze.
• Spoon the chilled pastry cream into the center and spread it evenly.
• Arrange fruit on top of the cream.
• Brush fruit with the remaining glaze.

The tart can be stored at cool room temperature for up to 3 hours.

• For a seamless border, cut the frame out as one piece OR gently pinch the edges
tightly so that they do not come apart when baking.
• If your puff pastry base puffs up, use a spatula to push down when it comes out of
the oven.
• Apricot jam should be used if your tart contains any non-red colored fruit (kiwi, mango,
etc.) so as to not discolor the fruit.




I. Yah said...

Looks great! How long did it take to assemble and arrange the fruit?

Sami and Addie said...

It didn't take long to arrange the fruit, less than 10 minutes.

Poires au Chocolat said...

Looks great - the fruit is so neatly arranged!

Cherine said...

Your tart looks fantastic!

Diana said...

I'm a bit confused - mind my stupidty. The tart looks great - but would I cut out the 1-inch border along the 10" square then place it over the square as a border.

Or would I just use the cut line as the indication for me to place the four 1" wide squares over the edges?

Sami and Addie said...

@Diana: I cut out the 4 strips and placed it over the square piece of pastry. I scored a 1" border on the square base as a guide. Hope that helps!

Diana said...

Yes! Thank you so much!

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