Fruit Tart

This fruit tart has a sweet pastry crust that is filled with a rich and creamy pastry cream and topped with your favorite fruit.

Crush:
■ 8 tablespoons butter, cold
■ 1/4 cup sugar
■ 1 1/2 cups all purpose flour
■ 1/8 teaspoon salt
■ 1 large egg yolk
■ 2 tablespoon heavy cream

In a food processor fitted with the metal blade, pulse the butter and sugar together until combined. Add the flour and salt, pulse a few more times. Add the yolk and cream, pulse just until incorporated. The dough should be slightly crumbly (not wet) but should hold together when pinched.

Turn the dough out into a 9 .5 by 1 inch tart pan and press into the pan with your palms, working the dough up the sides with your fingers and pressing it evenly around the rim. (The pad of your thumb should be on the dough, while the pad of your index finger should be on the outside of the pan as you work your way around it.) Trim any overhanging bits of dough with a knife. Watch out for “thin spots” around the edge of the dough, as they will burn easily.

Chill in the freezer for 20 minutes while you preheat the oven to 375 F. Bake for 15 minutes or until the crust is golden.

Filling:
■ 2 large eggs
■ 3 tablespoons cornstarch
■ 2 cups heavy cream
■ 1/2 cup sugar
■ pinch of salt
■ 1 teaspoon vanilla extract
■ 1 tablespoon butter

In a small bowl, whisk together the eggs and cornstarch, whisking until the cornstarch is completely absorbed and smooth. Whisk in 1/4 cup of heavy cream.

In a medium saucepan, combine the remaining heavy cream, sugar and salt and bring to a boil. Whisk 1/4 cup of the hot half-and-half mixture into the eggs, then pour all of the egg mixture back into the boiling half-and-half, whisking constantly. The mixture will become very thick. Remove from heat and whisk in the vanilla and butter.

Transfer to a bowl and immediately press a piece of wax paper or a plastic wrap over the top of the cream to prevent a “skin” from forming. Then set aside for 15 minutes

Wait till the crush is cool, pour the custard over the crush. Decorate tart with all your favorite fruits.

Glazed:
■ 3 tablespoon apricot jam
■ 1 tablespoon cold water
Boil jam & water in medium heat, stir constantly. Then brush the jam over the fruit to creat the shinny look.