French Fruit Tart

By á-643

Ingredients

• BASE:
• 1-1/4 cups all-purpose flour
• 3 tbsp granulated sugar
• Pinch of salt
• 2/3 cup cold unsalted butter, cut into small cubes
• FILLING:
• 1 cup homogenized milk
• 3 tbsp granulated sugar
• 2 tbsp all-purpose flour
• 2 tbsp cornstarch
• 1/4 tsp salt
• 1 cup whipping cream
• 1 tsp vanilla
• 2 tbsp Grand Marnier
• 3 egg yolks
• 3 cups sliced fresh fruit, such as strawberries, kiwi, mango, clementines, or whole blueberries, blackberries or raspberries
• 3 tbsp apricot or apple jelly, melted with 1 tsp water
• Icing sugar (optional)

Details

Servings 8
Preparation time 30mins
Cooking time 130mins

Preparation

Step 1

1. Preheat oven to 325F. To make base, combine flour, sugar, salt and butter in a food processor. Whirl together, using pulsing action, until crumbly. (If doing by hand, stir flour sugar and salt together. Then with 2 knives or a pastry blender, cut in butter until crumbly.) Remove dough and gather into ball. Place in centre of an ungreased 9-inch tart pan with a removable bottom or a 9-inch foil pie plate. Using your hands, evenly press dough into bottom of pan and up sides. Prick all over with fork. Line with foil and weigh down with pie weights or a layer of uncooked dried beans. Bake in centre of 325F oven for 30 minutes. Remove foil and weights and bake until golden, from 15 to 20 minutes longer. Cool to room temperature.

2. Meanwhile, in a medium size saucepan, heat milk until hot to the touch. Use fork to stir sugar, flour, cornstarch and salt together. Gradually stir into hot milk in saucepan. Stir in cream and cook, stirring constantly, over medium heat until thickened, from 3 to 4 minutes. Remove from heat. Stir vanilla and Grand Marnier. Whisk egg yolks together in a medium bowl. Whisking constantly, gradually pour in about one-third of hot cream mixture. Stirring constantly with a wooden spoon, cook until very thick, about 1 minute. Scrape custard into a clean glass bowl. Press a piece of plastic wrap onto surface of custard. Refrigerate just until cooled to room temperature, about 20 minutes.

3. Spoon filling into cooled tart shell. Smooth top. Refrigerate until set, at least 30 minutes. If leaving overnight, cover with plastic wrap. Preferably just before serving, arrange fruit decoratively over custard. Strain melted jelly an d, using a brush with flexible bristles, gently brush over fruit. Add a dusting of icing sugar, if you like. Once fruit and glaze are added, serve as soon as possible, preferably within 2 hours.