This tart is the perfect tart for the 4th of July…colorful, tasty, and all American in color!! I used Dories sweet tart dough and I must admit I ate some it…raw…taste like sugar cookie dough, SO GOOD! I almost didn’t want to make the tart just so I had an excuse to eat the dough…pathetic I know!!!
Here’s what you’ll need and do:
About 1 1/2 cups Pastry Cream, cooled or chilled (Recipe Below)
1 9″ tart shell made with Sweet Tart Dough (Recipe Below)
2 pints fresh raspberries, blueberries, blackberries, or strawberries, or an assortment of berries (Dorie says you could also use slices of lightly poached fruit)
1/3 cup red currant jelly mixed with 1 tsp of water, for glazing (I’d prefer Apricot)
Makes about 2 cups
Storing: The pastry cream can be kept tightly covered in the refrigerator for up to 3 days.
2 cups whole milk
6 large egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
1 1/2 tsp pure vanilla extract
3 1/2 TBSP unsalted butter, cut into bits at room temperature
~Bring the milk to a boil in a small saucepan.
~Meanwhile, in a medium heavy bottomed saucepan, whisk the yolks together with the sugar and cornstarch until thick and well blended. Still whisking, drizzle in about 1/4 cup of the hot milk- this will temper, or warm, the yolks so they won’t curdle. Whisking all the while, slowly pour in the remainder of the milk. Put the pan over medium heat and, whisking vigorously, constantly and thoroughly (making sure to get into the edges of the pot), bring the mixture to a boil. Keep at a boil, still whisking, for 1 to 2 minutes, then remove the pan from the heat.
~Whisk in the vanilla extract. Let sit for 5 minutes, then whisk in the bits of butter, stirring until they are fully incorporated and the pastry cream is smooth and silky. Scrape the cream into a bowl. You can press a piece of plastic wrap against the surface of the cream to create an airtight seal and refrigerate the pastry cream until cold, or, if you want to cool it quickly – as I always do- put the bowl into a larger bowl filled with ice cubes and cold water, and stir the pastry cream occasionally until it is thoroughly chilled, about 20 minutes.
Sweet Tart Dough
Makes 1 9″ Crust
Storing: Well wrapped, the dough can be kept in the refrigerator for up to 5 days or frozen for up to 2 months. While the fully baked crust can be packed airtight and frozen for up to 2 months, I prefer to freeze the unbaked crust in the pan and bake it directly from the freezer – it has a fresher flavor. Just add about 5 minutes to the baking time.
1 1/2 cups all purpose flour
1/2 cup confectioners sugar
1/4 tsp salt
1 stick plus 1 TBSP (9 TBSP) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk
~Put the flour, confectioners sugar, and salt in a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in – you should have some pieces the size of oatmeal flakes and some the size of peas. Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses – about 10 seconds each- until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before you reach this stage, the sound of the machine working the dough will change- heads up. Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing.
~Butter a 9″ fluted tart pan with a removeable bottom. Press the dough evenly over the bottom and up the sides of the pan, using all but one little piece of dough, which you should save in the refrigerator to patch any cracks after the crust is baked. Don’t be too heavy-handed – press the crust in so that the edges of the pieces cling to one another, but not so hard that the crust loses its crumbly texture. Freeze the crust for at least 30 minutes, preferably longer, before baking.
~Preheat the oven to 375. Butter the shiny side of a piece of aluminum foil and fit the foil, buttered side down, tightly against the crust. (Since you froze the crust, you can bake it without weights.) Put the tart pan on a baking sheet and bake the crust for 25 minutes. Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon.
~Bake for another 8 minutes or so, or until it is firm and golden brown. Transfer the tart pan to a rack and cool the crust to room temperature before filling.
~Smooth the pastry cream by giving it a couple of strong turns with a whisk. Spoon enough pastry cream into the tart crust to come almost to the rim, then even the surfact with a rubber spatula. Carefully lay the berries on the cream, arranging them in any pattern that pleases you. If you are using strawberries, either halve them from top to bottom or slice them.
~Bring the jelly and the water to a boil in a microwave oven or on the stovetop. Working with a pastry brush or a pastry feather, dab each berry with a spot of jelly. Or, if you like, you can glaze the entire surface of the tart, including the bit of pastry cream that peeks through the berries.
I’ve made this dough a fe times in the past, but this time it came out much better, which was nice, I kneaded the dough more and it ended up having a better consistency, which was MUCH better, and I also buttered the crap out of the foil so dough wouldn’t pull off with it after baking.
I did however forget the preserves, I was going to use apricot (the only kind I like), but I forgot to buy some at the store, and I didn’t feel like going back so it went without. Still tasted just as good, just didn’t have that shine that it could have had, oh well.
-From Baking: From My Home to Yours by Dorie Greenspan
I saw this on Facebook and thought it fit me: