Fruit Tart

I've been slacking a little bit over here because I've been working on a project, which will eventually be revealed here (which is a good clue that it's food-related). I made this fruit tart in the summer, and it's obviously v. summery because it's covered in summer berries but we've had such an unseasonably warm autumn, it still feels kind of appropriate.

Fruit tart is one of my favorite desserts and it's so simple and travels well, which means it's a great dessert to bring to someone's house because it looks impressive and there isn't much concern with it getting ruined in transit, unless you're literally shaking it around like a lunatic.

Ingredients [yields 8" tart]:
pate sucree crust
1 cup flour
2 tablespoons sugar
½ teaspoon salt
6 tablespoons cold butter
1 egg

vanilla bean custard
2 cups light cream
1 vanilla bean
3 egg yolks
¼ cup sugar
½ teaspoon salt
3 tablespoons cornstarch

toppings
2 pints berries
2 tablespoons apricot preserves
1 tablespoon water

To make the crust, start by cubing up the cold butter.

In a bowl, add flour, sugar, and salt and stir to combine.

Add in cubed butter, toss to coat each piece in flour, and then use a pastry cutter or your hands to smash and blend in the butter until it resembles pebbly sand.

Beat an egg and then drizzle it into the buttery flour mixture. Use a fork to gently toss until the dough comes together in one cohesive mass.

Chill the dough for 30 minutes and then press into an 8-inch pan. Blind bake the tart shell at 350F for 15 to 20 minutes or until or until golden brown. Cool completely before removing from the pan.

To make the custard, start by scraping a vanilla bean into cream and heat until scalding.

In a bowl, whisk together egg yolks, sugar, salt, and cornstarch until smooth.

Temper the yolks with a little of the hot cream and slowly whisk to incorporate. Pour the custard base back into the saucepan and cook over low heat, whisking continuously, until the custard thickens and comes to a boil.

Pass the custard through a sieve and cool completely.

While everything is cooling, prep the fruit.

Fill the tart shell with custard and spread with an offset spatula into a smooth layer.

Arrange the berries on the tart.

As a finishing touch, heat apricot jam with water until it melts. Brush the jam onto the fruit to make it look glossy and pretty.

Chill for 2 hours to set the custard before serving.

The buttery crust and luscious cream are so sweet and decadent and a nice foil for the vibrant, tart, fresh fruit. It's such a gorgeous little dessert.

Here's the recipe page: