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Categories:
flour salt unsalted butter sugar egg milk vanilla egg yolks sugar flour cornstarch water apricot Grand Marnier fruit mixed fruit
Viewed: 112 - Published at: 6 years agoIngredients
- 1 1/2 cups flour
- 1/8 salt a teaspoon of
- 1/2 cup unsalted butter
- 1/4 granulated sugar a cup
- 1 large egg beaten
- 1 1/4 cups milk
- 1 teaspoon vanilla extract
- 3 large egg yolks
- 1/4 granulated sugar a cup
- 1/8 cup flour
- 2 tablespoons cornstarch
- 3/4 Grand Marnier a tablespoon of, or water if you prefer
- 1/2 cup apricot jam or perserves, We used raspberry-apricot perserves
- 1 tablespoon grand marnier or water if you prefer
- fruit Fresh, for topping the tart:
- 3 cups mixed fruit We used raspberries
Method
- Whisk flour & salt in separate, medium size bowl. Set aside.
- With a hand mixer, beat butter until softened in large bowl.
- Add sugar to butter, beat until light & fluffy
- Add beaten egg, until just incorporated
- Add flour mixture all at once, mix until dough forms a ball: do not over-mix.
- Flatten into a disk, cover in plastic wrap, & refrigerate for 20 minutes until firm (or overnight if making dough in advance)
- Roll out pastry dough on floured surface, until about 1/8 inch thick & 11-12 inches in diameter (should be about an inch larger than pan - place pan upside down in center of dough to check for correct size)
- Roll pastry around floured rolling pin to transfer (unroll) onto tart dish (9 inch tart dish with removable bottom)
- Lightly press pastry into bottom & sides of pan, roll the rolling pin over the tart dish to cut off extra dough
- Prick dough bottom with a fork to prevent dough from puffing up while baking, cover & refrigerate for 20 minutes
- Preheat the oven to 400 degrees, with a rack in the center
- Line unbaked pastry shell with aluminum foil, fill with pie weights, rice, or beans, filling the whole tart dish to the top
- Bake tart for 20-25 minutes, until crust is dry & lightly golden brown.
- Remove weights and cool crust on wire racks
- Pastry cream:
- In a medium-sized stainless steel bowl, mix sugar & egg yolks with a wooden spoon, careful not to let mixture sit too long to prevent pieces of egg from forming
- Whisk flour & cornstarch together separately, then add to egg mixture & mix until you have a smooth paste
- Meanwhile, in a saucepan, combine the milk & vanilla over medium heat until boiling. (Caution! The milk will foam up fast so watch carefully)
- Remove from heat & slowly add to egg mixture, whisking constantly to prevent curdling
- Place back into saucepan & cook over medium heat until boiling, whisking constantly
- Once it is boiling, whisk for another 30 seconds until it thickens & is hard to stir.
- Remove from heat, immediately whisk in liquor
- Pour into clean bowl, immediately cover with plastic wrap (to prevent crust from forming) & refrigerate until needed (can make up to three days in advance, beating to dissolve any lumps that may form)
