Pastry Cream and Fresh Fruit Tart from Miette
"[Photograph: Frankie Frankeny] Piled high with blueberries, layered with sliced nectarines or dotted with fresh figs, this Pastry Cream and Fresh Fruit Tart is delicious with any summer fruit. Reprinted with permission from Miette: Recipes from San Francisco's Most Charming Pastry Shop by Meg Ray. Copyright © 2011. Published by Chronicle Books. Available wherever books are sold. All Rights Reserved...."
INGREDIENTS
•
About 1 1/2 cups Pastry Cream, chilled (recipe follows)
•
One 7-inch tart shell made with Pâte Sucrée (recipe follows)
•
1 to 2 pints mixed fresh fruits alone or in any combination including strawberries, blueberries, blackberries, and red and golden raspberries; or 2 to 3 peeled and thinly sliced nectarines and peaches; or 10 to 12 halved apricots or figs
•
Pastry Cream:
•
2 cups whole milk
•
1/2 vanilla bean, split and scraped
•
7 large egg yolks
•
1/2 cup sugar
•
2 tablespoons cornstarch
•
2 tablespoons unsalted butter, at room temperature
•
Pâte Sucrée:
•
3 1/3 cups all-purpose flour
•
1/4 cup sugar
•
1/2 teaspoon salt
•
1 cup cold unsalted butter, cubed
•
2 large egg yolks
•
4 to 8 tablespoons heavy cream
Comments & Reviews
Just A Pinch Sweepstakes