Four Seasons Tart from Lake Como: Crostata di Quattro Stagioni - Pasta Frolla

Method

• Cut the 2 ounces dough in half, shape each half into a 9 to 10-inch rope with your palms, and flatten the ropes slightly.
• Place the ropes in the tart shell, one across the other at right angles, so that the shell is divided into 4 equal quadrants.
• Spoon the raspberry and apricot preserves, pastry cream, and cherries each separately into 1 quadrant.
• Brush the dough with the egg.
• Baking: Heat the oven to 350 degrees F. Bake until light golden, 20 to 25 minutes.
• Immediately brush the fruit with the glaze.
• Let cool, to room temperature, on a rack.
• 1/2 cup (100 grams) sugar
• 1 3/4 sticks (200 grams) unsalted butter, at cool room temperature and malleable
• 1 egg
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1 teaspoon fresh lemon juice or 1/2 teaspoon lemon extract or grated zest of 1 lemon
• 2 1/4 cups (300 grams) all-purpose flour
• Pinch salt
• Cream the butter and the sugar in a mixer bowl with the paddle until pale and creamy.
• Add the egg, egg yolk, vanilla, and lemon juice, 1 at a time, mixing thoroughly after each addition.
• Add the flour and salt and mix until the dough comes together and is consistent but still soft.
• Be careful not to overmix or the pastry will be tough.
• At this point you may pat the dough into place in a buttered tart pan and bake it immediately after chilling.
• Otherwise, divide it into thirds or halves, depending on the size tart you are planning, or flatten the whole amount into a 4 to 5-inch disk.
• Chilling: Wrap the dough with plastic wrap or aluminum foil, and refrigerate at least 1 hour but no longer than 1 day.
• Shaping: Let the dough stand at room temperature for 30 to 45 minutes before rolling it out.
• Knead the dough briefly on a lightly floured surface to loosen it and make it supple enough for shaping.
• Roll the dough out 1/4 to 3/8 inch thick with a rolling pin and ease the dough into a lightly buttered pan.
• Trim the edge by running the rolling pin or a dough scraper over the edge of the pan to cut the dough neatly and then tidy the edge with your fingers.
• For 1 (9-inch) tart shell, use 9 to 10 ounces (250 to 300 grams) dough and roll into a circle.
• Line a buttered 9-inch tart pan with the dough.
• Storage: Store the remaining unrolled dough, including all scraps which may be used again, in the refrigerator for 1 to 3 days or the freezer up to 1 month.
• Let frozen dough thaw in the refrigerator for 24 hours before rolling it out.
• Resting: Refrigerate the dough-lined pan for 20 to 30 minutes to reduce shrinking when the pastry is baked.
• Baking.
• Heat the oven to 350 degrees F.
• For partially baked shells: Line each shell with aluminum foil and fill with dried beans or pie weights.
• Bake until set, 12 to 15 minutes.
• Remove the foil and weights and let cool 5 to 10 minutes.
• Place the tart pan on top of a smaller can, such as a coffee can, and gently release the side of the pan from the baked tart crust.
• Let cool completely on a rack.
• Yield: 1 1/2 pounds (680 grams) dough
• Enough for 2 or 3 (9-inch) tarts
• Slowly heat the milk, 1 teaspoon of the sugar, and the lemon zest in the top of a double boiler over simmering water or in a small heavy saucepan over low heat.
• Meanwhile, whisk the remaining sugar, the egg yolks, and salt in a small bowl until thick but still golden, 2 to 3 minutes.
• Sift in the flour, a little at a time, whisking briskly to mix thoroughly.
• Whisk 1/4 cup of the boiling milk mixture.
• 1 tablespoon at a time, into the egg mixture; then pour the egg mixture into the remaining milk mixture.
• Cook over medium-high heat, whisking constantly, until thickened, 2 to 3 minutes.
• As it begins to reach a boil and look lumpy, whisk it vigorously to smooth it.
• When the cream is as thick as mayonnaise, reduce the heat and whisk or stir for another minute.
• Remove from the heat and discard the lemon zest.
• Beat in the vanilla and then the butter, 1 tablespoon at a time.
• Cool the cream quickly by placing the pan in a bowl of cold water or by spreading the cream out on 2 baking sheets.
• Smear a little butter on top and cover tightly with plastic wrap so that the cream doesn't develop a skin.
• Cool completely in the refrigerator.
• You may want to thin it with 1 or 2 tablespoons milk before using.
• This pastry cream will keep 4 to 5 days in the refrigerator or in the freezer up to 2 months.
• Yield: 2 1/8 cups
• Heat the preserves and water in a small heavy saucepan over moderate heat until the mixture comes to a boil and strain through a sieve.
• Use the glaze while it is still warm.
• Any leftover glaze will keep indefinitely in a covered jar; heat again before using.