SUMMER FRUIT TART WITH BUTTERMILK CREAM
Making a fancy fruit tart is really easy. A cornucopia of summer fruit is arranged in concentric squares over a layer of buttermilk pastry cream in a pate sucree tart shell.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch square tart
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll out dough to 1/4 inch thick. Gently press dough into a 9-inch square tart pan with a removable bottom. Trim dough flush with top edge of pan. Refrigerate until cold, about 30 minutes.
- Preheat oven to 375 degrees. Prick bottom of dough all over with a fork. Line with parchment; fill with pie weights or dried beans. Bake until edges are golden, 15 to 17 minutes. Remove parchment and weights; continue baking until surface is golden, about 20 minutes. Let cool on a wire rack. Remove tart shell from pan.
- Beat heavy cream until soft peaks form. Gently fold into pastry cream; pour into tart shell. Arrange fruit on top of cream in concentric squares. Refrigerate.
- Meanwhile, heat jelly with 2 tablespoons water in a small saucepan over low heat, stirring, until thinned, about 2 minutes. Pass through a fine sieve into a small bowl. Brush glaze over figs.
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