FRENCH FRUIT TART

French Fruit Tart image

A vibrant topping of berries and currants contrasts with the vanilla and sour-cream custard filling in this gorgeous French tart. There's a secret ingredient: White chocolate, it's melted and brushed onto the baked crust before the tart is filled with custard.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 3h45m

Yield Makes one 9-inch round tart

Number Of Ingredients 16

Ingredients

1 3/4 cups unbleached all-purpose flour, plus more for dusting
2 tablespoons sugar 3/4 teaspoon kosher salt
1 stick cold unsalted butter, cut into 1/2-inch cubes
2 cold large egg yolks
2 to 3 tablespoons ice-cold water
2 1/2 ounces white chocolate, melted
1/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon kosher salt
1 3/4 cups whole milk
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon pure vanilla paste or extract
1 cup sour cream (8 ounces)
1/3 cup apricot jam
3 cups mixed berries, such as raspberries, blackberries, blueberries, and currants

Steps:

Crust: Pulse flour, sugar, and salt in a food processor to combine. Add butter; pulse until pea-size lumps remain. Stir together yolks and 2 tablespoons ice-cold water; drizzle over flour mixture, pulsing just until dough holds together when pressed between your fingers. (If still too dry and crumbly, add more water, 1 teaspoon at a time.) Form into a disk and wrap tightly in plastic; chill until firm, at least 1 hour and up to 1 day, or freeze up to 1 month.
Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to an approximately 12-inch round. Transfer to a 9-inch round fluted tart pan, gently pressing dough into edges. Run a rolling pin over top of pan to remove excess dough (patch any tears with dough scraps, if necessary). Line dough with parchment and fill with pie weights, dried beans, or uncooked rice.
Bake until crust is dry, 40 to 45 minutes. Remove weights and parchment; return to oven and bake until golden and crisp, about 15 minutes more. Transfer to a wire rack; let cool completely. Brush bottom and sides evenly with chocolate; refrigerate until set, about 10 minutes.
Custard: Meanwhile, whisk together sugar, cornstarch, and salt in a saucepan. Add milk and egg yolks; whisk until smooth. Add butter; cook over medium heat, whisking occasionally, until mixture comes to a boil. Continue to cook, whisking, until mixture has the texture of thick pudding, 1 to 2 minutes. Remove from heat; whisk in vanilla. Strain mixture through a fine-mesh sieve into a bowl; cover surface with plastic wrap. Let cool completely. Whisk in sour cream until combined; transfer to crust and refrigerate until custard is set, at least 1 hour or, loosely covered, up to 1 day.
Topping: In a small saucepan or a microwave, warm apricot jam with 2 teaspoons water just until melted (if jam is chunky, strain through a sieve). Drizzle over berries; gently stir to evenly coat. Spoon mixture over custard; serve.