memorial day fruit tart

OLYMPUS DIGITAL CAMERAtart shell from: http://www.marthastewart.com/336048/pate-sucree

  • Yield: Makes one 11-to 12-inch or two 8-to 9-inch or two 14-by-4-inch crusts

Ingredients

  • 2 1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
  • 2 large egg yolks
  • 1/4 cup ice water

Directions

  1. In the bowl of a food processor, combine flour and sugar. Add butter, and process until mixture resembles coarse meal, 10 to 20 seconds.
  2. In a small bowl, lightly beat egg yolks; add ice water. With machine running, add the egg mixture in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
  3. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour.

OLYMPUS DIGITAL CAMERA

pastry cream: http://www.marthastewart.com/312893/pastry-cream

  • Yield: Makes about 1 3/4 cups

Ingredients

  • 1 cup whole milk
  • 1/2 vanilla bean, split
  • 5 tablespoons sugar
  • 3 large egg yolks
  • 1 tablespoon cornstarch
  • 1 tablespoon flour (preferably rice flour for lightness)
  • 1 tablespoon unsalted butter

Directions

  1. Place milk, vanilla bean, and 1/4 cup sugar in a medium saucepan over high heat; cook until almost boiling.
  2. In a medium bowl, whisk together egg yolks with remaining 1 tablespoon sugar until thickened. Sprinkle in cornstarch and flour and continue beating until well combined.
  3. Remove vanilla bean from milk. While whisking constantly, slowly pour heated-milk mixture into egg-yolk mixture. Pour mixture through a fine sieve back into saucepan, and cook, whisking constantly, over medium-high heat, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes.
  4. Transfer to a large bowl and whisk in butter until melted. Cover with plastic wrap, pressing it directly on the surface of the pastry cream; refrigerate until completely cooled.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s