Fruit Tart

I love fruit tarts. I prefer it over cakes to for my birthday (all my co-workers old and new know that). Making one was so fun. Being able to decorate your own, all the colors and flavors, the kids had a good time helping (or eating all the fruit). I recommend this for sure, it was super easy to make. Pro Tip: BE CAREFUL removing the pan, the bottom pops up if you aren't careful, I almost lost my crust!

Ingredients:

Pastry Cream:

2 cups Milk

1 cup Sugar

6 Egg Yolks

1/4 cup Cornstarch

1/4 tsp Salt

1 tsp Vanilla Extract

Tart Dough:

7 tbsp Butter softened

1/2 cup Powdered Sugar

1 Egg

1/2 tsp Vanilla Extract

1/4 tsp Salt

1 1/4 cups All-Purpose Flour sifted

1/4 tsp Baking Powder

Filling:

1 pint Fresh cut Fruit (strawberries, blueberries, blackberries, raspberries, mandarin oranges, and kiwi)

Apricot jam melted, as needed

Instructions:

1. In a medium saucepan over medium heat, warm milk for 6 to 8 minutes (until you see little bubbles).

2. In a large bowl, whisk together egg yolks and sugar. Whisk in cornstarch and salt. Pour in half of the hot milk and whisk together. Whisk in remaining hot milk and return to saucepan.

3. Cook over medium heat, whisking constantly, until the mixture thickens to a firm consistency, about 5 to 8 minutes. Whisk in vanilla. Cover with plastic wrap, pressing it directly on to the surface of the pastry cream. Refrigerate at least 2 hours.

4. In a electric mixer, cream the butter and sugar together on medium-high speed until pale and fluffy, about 3 minutes.

5. Scrape down the sides of the bowl and add egg. Continue mixing until combined, scraping down the bowl as necessary. Add vanilla and salt, mix until combined.

6. Reduce mixer speed to low. Add flour and baking powder and blend until the dough comes together. Scrape dough onto a piece of plastic wrap. Wrap tightly and chill at least 1 hour.

7. When ready, P\preheat oven to 350 degrees.

8. On a lightly floured surface, roll out dough to a thickness of 1/8-inch to 1/4-inch.

9. Loosely place the dough in a tart pan, preferably with a removable bottom. Press the dough firmly into the bottom of the pan and up the sides. Trim any excess dough. Cover the dough with foil and fill with pie weights or dried beans or rice and bake 12 minutes.

10. Remove the weights and foil. Return to oven and bake until golden brown and fully cooked, about 10 to 15 minutes longer. Cool completely.

11. Fill cooled tart crust with chilled pastry cream. Arrange fruit in a decorative pattern. Using a pastry brush, brush fruit with melted apricot glaze and serve!