Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Tuesday, October 4, 2011

Berry Tart

Took a trip to costco this week and came home with lots of raspberries and blueberries at a incredible price. I ended up freezing lots of it to bake with during the winter months and left some for my favorite berry tart, filled with pastry cream with lots of fresh vanilla bean.


Ingredients:
Pastry dough:
1 1/2 cups all purpose flour
1/4 teaspoon salt
2 teaspoons sugar
1/2 cup + 2 tablespoons unsalted butter, cold and cut into small pieces
2-3 tablespoons ice cold water

Pastry cream:
1 cup milk 
1/2 vanilla bean, halved lengthwise
1/3 cup sugar
3 egg yolks
4 1/2 teaspoons all purpose flour
4 teaspoons unsalted butter

Toppings:
1/2 cup apricot preserves
2 teaspoons brandy
1 cup fresh raspberries
1 cup fresh blueberries




Preheat oven to 400F.
On a lightly floured surface roll out dough to fit a 10in tart pan with a removable bottom. Press dough into pan. Line with aluminum foil or parchment paper and fill with pie weights. Bake for 15 minutes. Remove weights and paper and bake for another 10 minutes. Set aside to cool on a rack.

In a medium pot combine milk and vanilla bean, scraping the seeds into the pot. Bring to a simmer and remove from heat.
In a large bowl mix the sugar and flour. Add the egg yolks and beat until pale yellow ( it will be a thick mixture) Whisking constantly, add 1/4 cup of the warm milk to the egg mixture, and then pour the whole mixture back into the warm milk. Cook over medium heat , always stirring until thick, about 3-5 minutes. Remove from heat and discard vanilla bean. Stir in butter. Transfer to a bowl and cover with plastic film, pressing down against the surface to prevent skin from forming. Refrigerate for at least 2 hours.
In a small saucepan heat together preserves and brandy until dissolved. Remove from heat and set aside.
Spread the cold pastry cream over the pastry crust. Arrange the fruit evenly over the cream and brush the fruit with the preserve glaze. 
Refrigerate any leftovers.









4 comments:

  1. Beautiful as Always Sweet Bia! Visit my blog http://www.recipesformyboys.com/2011/10/i-was-given-award-thank-you-krista.html for an Award.
    <3 and Hugs!

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  2. They look gorgeous Bia. I gave you an award. When you get a chance, view my latest post. :) http://carriesexperimentalkitchen.blogspot.com/2011/10/i-received-blog-award.html

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