16 Fruit Tart

So, our weekend was full of flash floods (you may have heard), we're safe and sound after a little crazy driving through some serious standing water, and we're watching this incredible community come together to help one another.

Life is good.

Needless to say there wasn't much cooking going on this weekend, so I thought I'd bring back an oldie but goodie.  But before I do, two things...

1.  If you look at the cute little turquoise tab bar there's a new addition!! Recipes! Yes, with all that rainy day time I sat down and started a recipe index so that you can find EVERY thing cooked on Seaweed & Sassafras.  Easy!  

2.  You may have noticed that little Honest Cooking box there on the right hand side.  Last month I was accepted as a contributer!!! That was majorly exciting over here.  I have a fancy pants profile and everything, here look.  Honest Cooking was even chosen as Saveur's Best Group Blog so you know there are some awesome things going on over there.

Okay, so before Seaweed & Sassafras there was Oh The Places We Will Go, which I started to stay connected to my friends and fam while we lived overseas.  This recipe is my absolute favorite, and one of the first things I made that got me thinking about writing a food blog.  I hope you don't mind my re-post, but it's a good one!

I got brave the other day and decided to make a fruit tart from scratch. It's always summer on Guam - but I know back in the US the strawberry season is just about to begin and I'm SO JEALOUS! I would normally run out to Harris Teeter or Bonaparte Bakery to pick one up...so maybe that is the good thing about Guam - it's forcing me to try new things.

Level of difficulty = 10...tempering eggs? ummm sure....whatever you say. I looked through many different recipes but decided to go with the one out of my trusty Joy of Cooking with a shortbread crust and pastry cream filling.


The Crust: Preheat oven to 400 degrees


Whisk together in a bowl or for 10 seconds in a food processor:
1 1/4 cups of all purpose flour
1/3 cup of sugar
1/4 tsp salt


Add:
8 tablespoons (1 stick) unsalted butter, softened if by hand cut into 8 pieces


Mix until resembles coarse crumbs. Then Add:
1 large egg yolk


Mix until dough comes together in a ball. Refrigerate for at least 30 minutes. (I may have skipped that step...)


I greased the tart pan with my Baker's Joy with Flour and then squished the dough evenly into the bottom of the dish. Using a fork, poke holes all around the dough. Bake for 18-22 minutes or until deeply golden brown.


Pastry Cream or Creme Patissiere (if you feel fancy):
Take a Deep Breath.


In a medium bowl, beat on high speed until thick and pale yellow, (about 2 mins)
1/3 cup of sugar
2 T. all purpose flour
2 T. cornstarch
4 large egg yolks


Meanwhile, in a saucepan bring to a simmer:
1 1/3 cups whole milk
if you are using a real vanilla bean add that now


Fish out vanilla bean (it actually says that in the book) and gradually add about one-third of the hot milk to the egg mixture - keep your mixer stirring while you do this. I found a ladle worked best to slowly drizzle it in...while the fear of scrambled eggs took over my mind.
Add the egg mixture to the rest of the milk in the saucepan, over low to medium heat, whisking constantly and scraping the bottom and corners so that nothing burns. Do this until custard thickens and begins to bubble. Once bubbling give it another minute, KEEP WHISKING, consider it your bicep workout for the day. Then remove from heat and scrape into a clean bowl. If you haven't used the vanilla bean, add now:
3/4 tsp. vanilla extract
Cover the surface of the custard to prevent a skin from forming and cool/refrigerate. It can keep for up to 2 days.


Collapse on to the couch exhilarated that you did not scramble the eggs or frustrated that you did scramble the eggs.


After both the Crust and Pastry Cream have cooled, spread the cream onto the crust leaving the edges bare.


THEN! I used Kiwi, Strawberry, Raspberry and Blueberries for my topping. Wash all berries...and then I sliced the Kiwi into half moon shaped pieces and the strawberries in half. Design however your heart desires. I even attempted to create the shiny glaze. Just empty about 1/2 cup of Apricot Jelly into a sauce pan and heat until melted. Then brush lightly over the finished tart. Honestly, it looks pretty but isn't a must.

Enjoy!