Recipe of the Day

Fruit Tart


Crust

Ingredients
1 1/2 cups all purpose flour
2 tablespoons sugar
1/8 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces
2 tablespoons (or more) ice water
1 large egg yolk

Directions
Combine flour, sugar and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk 2 tablespoons ice water and yolk in small bowl. Add to dry ingredients and blend just until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate at least 1 hour and up to 1 day.

Preheat oven to 375°F. Roll out dough on lightly floured surface to 13- to 14-inch round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Press in overhang, forming double-thick sides. Pierce dough all over with fork. Freeze crust 30 minutes. Line dough with parchment paper and fill with dry beans or rice. Bake until golden brown, about 30 minutes. Transfer to rack and cool.





Pastry cream

Ingredients
2 cups whole milk
½ Vanilla Bean, split
5 large egg yolks
1/2 cup sugar
6 tablespoons all purpose flour
2 tablespoons (1/4 stick) unsalted butter


Directions
Bring milk and vanilla bean to boil in medium saucepan over medium-high heat. Remove from heat. Cover and let steep 15 minutes. Strain milk into bowl. Whisk yolks, sugar and flour in medium bowl to blend. Gradually whisk in milk. Return to saucepan and cook over medium heat until pastry cream thickens and boils, whisking constantly, about 5 minutes. Whisk in butter (and vanilla extract, if substituting). Transfer to bowl. Press plastic wrap onto surface. Chill until cold, at least 4 hours and up to 1day.


Topping

Ingredients
Assorted Fruit of your choice
1/2 cup apricot preserves, melted, strained

Directions
Spread pastry cream evenly in tart crust. Cut or peel your fruit in desired shape and arrange on pastry cream. Brush apricot glaze over fruit. Chill until set, about 15 minutes. (Can be made 6 hours ahead; keep refrigerated.)