Ingredients
Pastry Cream
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup sugar (divided)
- Pinch of salt
- 3 tablespoons cornstarch
- 4 tablespoons cold butter, cut into pieces
- 5 egg yolks
- 1/2 teaspoons vanilla extract
- 1 teaspoon cognac (optional)
- 2 tablespoons heavy cream (cold)
Tart Crust
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 cup confectioners’ sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (1 stick), cold
- 2 tablespoons heavy cream
Fruit and Glaze
- About 1 pint or 2 to 2 1/2 cups assorted fresh seasonal fruit (such as kiwi)
- 1/4 to 1/2 cup apricot preserves (optional, for glazing)
Instructions
- Make Pastry Cream: In a medium saucepan over medium-high heat, combine the milk, heavy cream, and half of the sugar. Stir occasionally until the mixture simmers. In a separate bowl, whisk together the remaining sugar, salt, cornstarch, and egg yolks until creamy. Temper the egg mixture by slowly whisking in about 1/2 cup of the warm milk mixture to prevent scrambling. Return the tempered egg mixture to the saucepan and cook over medium heat, whisking constantly, until thickened to a pudding-like consistency, about 2 minutes. Remove from heat and whisk in butter, vanilla extract, and cognac if using, until smooth. Cover with plastic wrap directly on the surface and refrigerate for about 2 hours to chill.
- Prepare Tart Crust: Whisk together the heavy cream, egg, and vanilla extract in a small bowl and set aside. In a food processor, pulse flour, confectioners’ sugar, and salt a few times. Add cold butter and pulse until mixture resembles pea-sized crumbs. With the processor running, gradually add the cream mixture and process just until dough forms a ball. Alternatively, combine dry ingredients in a bowl, cut in cold butter with a pastry cutter until crumbly, then mix in cream mixture and knead gently. Shape dough into a 1-inch thick disc, wrap in plastic, and refrigerate for at least 1 hour up to 2 days.
- Roll and Bake Tart Crust: Preheat oven to 400°F (204°C). Grease a 9-inch tart pan with a removable bottom. On a floured surface, roll dough into a circle slightly larger than the pan. Transfer dough carefully into the pan by rolling it onto a rolling pin and pressing it evenly into corners and sides. Trim excess dough with the rolling pin. Refrigerate crust for at least 10 minutes while oven preheats. Line tart crust with foil and fill with pie weights or dried beans to prevent shrinking. Bake for 10 minutes, then remove foil and weights, prick bottom with a fork, and bake an additional 5-6 minutes at 350°F (177°C) until lightly golden. Cool completely.
- Assemble Tart: Spread chilled pastry cream evenly over the cooled tart shell. Arrange fresh fruit decoratively over the cream. Melt apricot preserves in short bursts in the microwave until smooth and brush gently over the fruit to glaze and add shine. Remove tart sides from pan carefully and serve.
Notes
- Tempering the egg yolks is critical to avoid curdling the pastry cream.
- Pie weights or dried beans help prevent the tart crust from puffing or shrinking during baking.
- The apricot glaze is optional but adds a beautiful shine and subtle sweetness.
- The tart crust can be made using either a food processor or by hand with a pastry cutter.
- Refrigerate pastry cream covered with plastic wrap directly on its surface to avoid a skin forming.
- The tart dough can be refrigerated for up to two days before baking.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
