Our fresh berry tart is the perfect start to summer. What makes it even better is the fact we used just-picked strawberries from my brother Kenny’s garden. We’re very excited to be showcasing this perfect summertime dessert at the Hauling for Hope event in Rock Port, Missouri benefiting the American Cancer Society this afternoon.
The Two Chicks from the Sticks – Jamie & Jill
- All-purpose flour - 1 1/2 cups
- Sugar - 1/2 cup
- Salt - a pinch
- Butter - 1/2 cup, cold cut into pieces
- egg yolks - 1
- Pastry Cream:
- Whole Milk - 2 cups
- Sugar - 1/2 cup
- Egg yolks, large - 4
- Cornstarch - 1/4 cup, sifted
- Vanilla Extract - 1 teaspoon
- Butter - 3 tablespoons, room temperature
- Fresh Fruit (strawberries, blueberries, raspberries, kiwi, etc.) - 3 cups
- Apricot preserves - 1/4 cup
- Corn syrup - 2 tablespoons
To Prepare Crust:
- In a large bowl, stir together flour, confectioners’ sugar, and salt. Make a well in the middle, place butter and egg yolk in the middle. Working quickly with your fingers, blend butter and egg yolk together. Once combined work butter/egg yolk mixture into the flour mixture. The dough should be crumbly, but should hold together when squeezed in your hand.
- Transfer the crumbled mixture into a 10-inch tart pan or 3 miniatures Le Creuset tart dishes. Press the crust into the pan/dishes with your finger. Place crust in the freezer for 30 minutes.
- Preheat oven to 425⁰F. Bake crust for 5 minutes, using a fork prick partially baked crust lightly, and return to oven at 350⁰F for 5-15 minutes depending on the size of the tart.
- Baked crust will stay at room temperature covered for 2 days.
To Prepare Pastry Cream:
- In a medium, heavy bottomed saucepan, bring milk to a boil; remove immediately from heat.
- In a medium-mixing bowl, combine sugar, egg yolks, and cornstarch; mix together until well combined.
- Slowly add the hot milk to the egg mixture, stirring constantly. Transfer the egg yolk/milk mixture back into the hot saucepan through a strainer. Stirring constantly over medium heat, bring the mixture back to a boil. Let it cook for 1-2 minutes; remove from heat. Add in butter and vanilla, stir until well incorporated.
- Transfer to another bowl, place greased plastic wrap on top of the warm cream, and let it sit at room temperature for one hour. Refrigerate for up to 3 days.
Assembly of Tart:
- Whisk the pastry cream with a whisk until smooth. Spoon enough of the pastry cream into the tart to come up to the rim of the shell. Carefully place the fruit on top of the pastry cream.
- In a microwave or on a stovetop, bring to a boil ½ cup of the preserves and 2 tablespoons of corn Syrup. With a pastry brush, take the hot mixture and carefully brush the fruit.
Store in the refrigerator for 1-2 days.