A food blog for the average teenager.
Tarts are just great to work with, once you get that perfect recipe for the crust, you can make any variations that you like. You can make this as a big one or mini tarts, but if they are smaller the crusts cook faster so make sure to reduce the baking time by about six minutes. The recipe this time is also from joyofbaking, it is a great one an yields one big tart, I’ve tried doing it in many forms and it always turns out great! There are also a LOT of variations for toppings and i’ll write what toppings I used in the end i hope you’ll like this super easy recipe and try to be creative with it!
Take care that if you are topping the tarts with fresh fruit, you should put some pastry cream in the middle. But if you’re topping it with something else like chocolate, you shouldn’t put the pastry cream or as French people call it the “creme patisserie”
Sweet Pastry Crust:
1 1/2 cups (195 grams) all purpose flour
1/8 teaspoon salt
1/2 cup (113 grams) unsalted butter, at room temperature
1/4 cup (50 grams) granulated white sugar
1 large egg, lightly beaten
1 1/4 cups (300 ml) milk (whole or 2%)
1/2 vanilla bean, split lengthwise or 1 teaspoon pure vanilla extract or vanilla bean paste
3 large egg yolks
1/4 cup (50 grams) granulated white sugar
2 tablespoons (20 grams) all-purpose flour
2 tablespoons (20 grams) cornstarch (corn flour)
I also found a really good recipe for cream filling from salad-in-a-jar.com that is really easy so here it is!
2-3/4 cups milk (I use 2-1/2 cups nonfat milk + ¼ cup whipping cream but any type will work)
⅔ cup sugar
¼ cup cornstarch
⅛ teaspoon salt
4 egg yolks
2 tablespoons butter
1 teaspoon vanilla extract
Add milk, sugar, cornstarch, salt, and egg yolks, (in that order) to blender. Blend 5 seconds and pour into 2-quart glass microwave-safe bowl. Microwave 6 minutes on HIGH, whisking until smooth after 3 minutes, then every minute thereafter.
Add butter and vanilla and whisk until smooth.
Apricot Glaze: (optional)
1/2 cup (120 grams) apricot jam or preserves
1 tablespoon water
3 cups (720 ml) fruit (raspberries, blackberries, strawberries, blueberries, kiwifruit, bananas, plums, pineapple, melon, etc.)
I also sometimes top it with a little bit of Nutella and some nuts or a beautiful apple or peach compote with their syrup.
Sweet Pastry Crust: In a separate bowl, whisk the flour with the salt. Place the butter in the bowl of your electric mixer, or with a hand mixer, and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Add the flour mixture all at once and mix just until it forms a ball. Flatten the pastry into a disk, cover with plastic wrap, and refrigerate for 15-30 minutes or just until firm (can place in freezer for about 10-15 minutes.)
Sweet Pastry Crust Video
Lightly butter and flour, or spray with a non-stick vegetable/flour cooking spray, an 8 – 9 inch (20 – 23 cm) tart pan with a removable bottom. Evenly pat the chilled pastry onto the bottom and up the sides of the pan. Cover with plastic wrap and place in the freezer for about 15 minutes.
Meanwhile, preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Lightly prick bottom of pastry crust with the tines of a fork (this will prevent the dough from puffing up as it bakes). Place tart pan on a larger baking pan and bake crust for 5 minutes. Reduce oven temperature to 350 degrees F (180 degrees C) and continue to bake the crust for about 15 minutes or until dry and lightly golden brown. Remove from oven and place on a wire rack to cool completely before filling. Can be covered and stored for a few days.
Pastry Cream: In a medium-sized heatproof bowl, mix the sugar and egg yolks together. (Don’t let the mixture sit too long or you will get pieces of egg forming.) Sift the flour and cornstarch (corn flour) together and then add to the egg mixture, mixing until you get a smooth paste.
Pastry Cream Video
Meanwhile, in a saucepan bring the milk and vanilla bean just to boiling (just until milk starts to foam up.) Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.) Remove vanilla bean, scrape out seeds, and add the seeds to the egg mixture. (The vanilla bean can be washed and dried and placed in your sugar bowl to give the sugar a vanilla flavor.) Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 – 60 seconds until it becomes thick. Remove from heat and immediately whisk in the liqueur (if using). (Stir in vanilla extract is using instead of a vanilla bean.) Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature. If not using right away refrigerate until needed, up to 3 days. Beat or whisk before using to get rid of any lumps that may have formed.
Apricot Glaze: Heat the apricot jam or preserves and water in a small saucepan over medium heat until liquid (melted). (Can also heat in the microwave.) Remove from heat and strain the jam through a fine strainer to remove any fruit lumps.
To Assemble Tart: To remove the tart from the fluted sides of the pan, place your hand under the pan, touching only the removable bottom not the sides. Gently push the tart straight up, away from the sides. The fluted tart ring will fall away and slide down your arm. If you want to remove the bottom of the pan, run a knife or thin metal spatula between the crust and metal bottom, then slide the tart onto your platter.
Spread a thin layer of apricot glaze over the bottom and sides of the baked tart shell to prevent the crust from getting soggy. Let the glaze dry (about 20 minutes). Then spread the pastry cream onto the bottom of the tart shell. Place fruit randomly on top of cream or in concentric overlapping circles, starting at the outside edge. After arranging the fruit, rewarm the glaze, if using, and gently brush a light coat on the fruit. If not serving immediately, refrigerate but bring to room temperature before serving. This fruit tart is best eaten the same day as it is assembled. Cover and refrigerate any leftovers.
Serves about 6-8 people.
If you choose to make it in the form of cupcakes,the baking time would be about 6 minutes less so about 3-4 minutes on 400f and then 10 mins on 350f. This is what I did since I didn’t find a separate recipe for individual tarts,so baking time may vary with other people but this is what worked for me.