FRESH BERRY TART

FRESH BERRY TART image

Number Of Ingredients 19

Ingredients

SWEET COOKIE CRUST (PÂTE SUCRÉE):
8 tablespoons cold unsalted butter, cut into 1-inch cubes
1/4 cup superfine sugar
1 & 1/2 scant cups all-purpose flour
1/8 teaspoon salt
1 large egg yolk
2 tablespoons heavy cream
WHIPPED CREAM PASTRY CREAM:
2 large eggs
3 tablespoons cornstarch
2 cups half-and-half, divided
1/2 cup sugar
1 teaspoon vanilla extract or vanilla bean paste
pinch of salt
1 tablespoon unsalted butter
1/2 to 1 & 1/4 cups heavy cream
ASSEMBLING THE TART:
about 1/4 cup fruit preserves, such as apricot, raspberry, or currant for glazing (optional)
3-4 cups fresh berries, rinsed, hulled (if necessary), and dried

Steps:

CRUST: Place butter and sugar in a food processor. Pulse until sugar disappears. Add flour and salt and pulse again until butter is no larger than small peas. Stir together egg yolk and cream. Add to processor and pulse just until incorporated. Transfer dough to a platic bag and press from the outside just until it holds together. Transfer dough to a large piece of plastic wrap. Using the plastic wrap, knead the dough a few times until it becomes one smooth piece. Flatten into a 6-inch disc. Wrap and refrigerate for 30 minutes until firm. Roll dough between lightly floured sheets of plastic wrap into an 1/8-inch-thick circle. If it becomes too soft, place it on a baking sheet and refrigerate until firm. Cut dough to a circle. Using plastic wrap, invert the dough and drape it evenly into the tart pan. Press dough into the sides of the pan. The dough should come above rim of pan. Bake at 425° for 5 minutes. When the dough starts to puff, prick it lightly with a fork. Then bake at 375° for 10-15 minutes. CREAM: Whisk together eggs and cornstarch. Gradually add 1/4 cup half-and-half. Whisk until smooth and cornstarch is dissolved. Place sugar in a medium saucepan. Stir in remaining cups of half-and-half and salt. Bring mixture to a boil over medium heat. Whisk 2 tablespoons of hot mixture into egg mixture. Pass the egg mixture through a strainer into a bowl. Bring the half-and-half mixture to a boil again. Quickly add egg mixture and whisk rapidly for 20-30 seconds. Remove from heat and whisk in butter and vanilla extract. Immediately pour into a bowl and place greased plastic wrap down into the bowl over cream. Cool to room temperature (about an hour). Then refrigerate until cold. Whip desired amount of heavy cream. Fold into pastry cream. ASSEMBLY: Brush preserves onto the bottom and sides of cooled crust. Spread pastry cream evenly into the crust. Place fresh berries on top. Refrigerate 1-3 hours before serving.