Fruit Tart Recipe

Ingredients:

• 1 Pâte Brisée

• 1 Apricot Glaze

• 1/4 cup Sugar

• 3 Egg Yolks 

• 1 1/4 Cups Milk 

• 2 tsp Vanilla Extract 

• 2 tbsp Corn Starch 

• 2 tbsp Flour 

• 1 tbsp Frangelico (Optional)

Steps:

Preheat your oven to 400°F. On a floured countertop, roll out your ball of dough into a circle that is a couple of inches wider than the diameter of the tart pan. I like to use a 9″ or 10″ tart pan with a removeable bottom for fruit tarts, but any size (including small tartlet pans) works. Once your dough is rolled out, gently lift it onto the tart pan. 

Tuck in the corners and sides, then roll your rolling pin over the edges of the pan, slicing off the excess dough. Use a fork to poke holes in the dough so that it does not puff up. As an extra precaution, grab a large piece of parchment paper, place it over the dough, then throw a couple of handfuls of uncooked rice or beans over it. The added weight should help you avoid any unwanted bubbles and keep your crust flat. Place the pan in the oven and let it cook for about 20 minutes. 

Mix the sugar and egg yolks together until they are incorporated. Add your flour and cornstarch and mix those in until a smooth, lump-less paste forms. Set that aside for a second and pull out a medium saucepan. Pour the milk and vanilla into it, and heat it over medium-high heat until it just starts to froth. Take that mixture and slowly pour it into the bowl with your egg mixture, whisking the entire time. 

Whisk for 20 or 30 seconds more, then pour the mixture back into the saucepan you just used and return it to the stove over medium heat. Bring the mixture to a boil and keep it there for about a minute, whisking frantically the entire time. Remove the mixture from the heat, pour in your liquor, and keep whisking for a few more minutes. Transfer your crème patissière to a clean bowl, cover it, and set it aside to cool.

Using a spatula, spread the crème evenly on your tart crust. Be gentle to avoid breaking the delicate crust. Next, arrange your fruit on top of the crème in any pattern that pleases you. Finally, use a pastry brush to top everything off with a coating of apricot glaze. The glaze not only adds flavor, it seals fruit and keeps the tart fresh longer.