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4th of July Fruit Tart: Submitted by: Siobhan Martin | Date Added: 13 Sep 2011
Listed in: Sweets
Ingredients

TART CRUST (SUGAR DOUGH)
10 ounces unsalted butter
5 ounces sugar
1 egg
15 ounces cake flour
½ teaspoon lemon zest fresh
1 teaspoon vanilla
sprinkle sprinkle salt
yellow color optional

PASTRY CREAM
1 ounce unsalted butter
2 cups whole milk (skim is OK)
4 ounces sugar
pinch pinch salt
1 ½ eggs whisked
1 ounce corn starch
1 teaspoon vanilla

strawberries
blueberries

Cooking Instructions

1) DOUGH: blend butter and sugar in a mixer, blending and scraping mix.

2) Add rest of dough ingredients and mix, just till blended. Wrap in plastic wrap and chill. Work chilled; work quickly!

3) Roll out on floured board and put in tart pan. Chill again.

4) 375°F 10-15 minutes. (400°F is OK because it keeps dough up on sides of pan but stay close by while it cooks.) Poke holes in crust but don't use weights.


5) PASTRY CREAM: bring butter, milk, sugar, and salt to boil.

6) In container big enough for the boiled mixture, whisk the eggs and starch till blended. Slowly temper butter/milk mixture into eggs until blended, then put the whole mixture back into the pot and bubble bubble bubble about 30 seconds while whisking.

7) Add vanilla, put in container, cover with plastic wrap so skin doesn't form and chill. You can chill a day.


8) Siobhan likes to make the day before for taste but the one we had was made just 4 hours before serving. Pour pastry cream into cooled shell. Slice strawberries in half and put on top of cream. Drop blueberries on top of strawberries.


NOTE: Siobhan made this for Martin family gathering on the 4th of July 2010. It was from her spiral bound notebook of recipes copied from restaurants and bakeries she'd worked at.

Butter quality is important. Land of Lakes unsalted butter will work.

To make extra good use part of a vanilla bean and steep in milk.

Siobhan once made this with crust, blank bakes, and have a cream cheese (16 ounces) filling ready. Don't brown much. Then she added a blueberry filling (cook blueberries on stove with sugar, corn starch, and a little lemon zest) with fresh blueberries on top.

Siobhan Martin's Spiral Notebook; Délice European Bakery and Cafe

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