Nothing screams summer more than a fresh fruit tart, right?! I made this with my little cousin and it was seriously good. We cheated and bought a pre-made pie crust, but it was still delicious! Next time, I am going to try and make the crust by hand and also layer the custard filling with fruit in the middle. 

Summer FRUIT TART

adapted from The Barefoot Contessa Cookbook

 

Crust

1 1/4 C flour

3 T sugar

1/2 t salt

8 T unsalted butter

3-4 T ice water

 

Custard Filling

3 extra large egg yolks at room temperature

6 T sugar

1 1/2 T cornstarch

1 C milk

1 T unsalted butter

1 T heavy cream 

1/2 t cognac or brandy (or vanilla)

Toppings

Assorted fruits (I used strawberries, raspberries, sliced nectarines, blueberries, sliced kiwis and sliced oranges)

1/2 C Apricot Jelly (I almost always omit this.  I think it probably helps to keep the tart fresh, but we always eat all of it the day I make it so…)

DIRECTIONS

For Crust:

1. To make crust combine flour, sugar and salt in food processor or bowl.  Cut butter into 1/4 inch pieces and add into food processor or bowl.  If using a food processor pulse about 10 times until butter forms small bits, if using a pastry cutter and bowl then cut dough until small bits form.  Add ice water and continue processing/cutting until the dough comes together.  Shape the dough into a disc shape and cover with plastic wrap. Refrigerate for 30-45 minutes.

2.  Preheat oven to 375 degrees.  Let the dough sit at room temperature for 5 minutes and then roll the dough into a large circle.  Place dough into your 10 inch tart pan  with removable bottom, cutting off excess dough with sharp knife.  Line the dough with foil and fill with rice or dried beans.  Bake the tart crust for 10 minutes and then remove the foil and beans or rice.  Prick the crust with a fork and bake for another 20 minutes.

For Custard Filling & Toppings:

1. Using electric mixer with paddle attachment or electric hand mixer beat egg yolks and sugar on medium-high for about 3 minutes until mixture is light yellow.  beat in cornstarch on low speed.

2.  Bring milk to a simmer in saucepan and slowly pour warm milk into the egg mixture, whisking steadily.  Then pour mixture back into saucepan.  Cook over medium heat while stirring constantly with a whisk until mixture is think, about 4 minutes. Bring to a boil, then bring heat to low and cook for 3 more minutes.

3.  Remove from heat.  Mix in butter, vanilla, cream and cognac.

4.  Pour through strainer and into a bowl.  Place plastic wrap directly onto custard and refrigerate until cold.

5.  Put baked tart shell on serving plate. Assemble tart my spreading pastry cream over tart crust.  Place prepared fruit slices casually on top of custard.

6.  If you choose to use an apricot glaze melt jelly with 1 T water in a small saucepan and brush over fruit.

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