Fresh Fruit Tart with Vanilla Pastry Cream
Ingredients
**Tart Dough:**
- 1/2 cup 1 stick Cold Butter, sliced
- 1 1/3 cups Flour
- 1/2 teaspoon Salt
- 1/4 cup Ice Cold Water
- 1/2 teaspoon Vinegar
**Vanilla Bean Pastry Cream:**
- 1 cup + 2 tablespoons Sugar
- 4 tablespoons Cornstarch
- 1/4 teaspoon Salt
- 2 1/2 cups Whole Milk
- 6 Egg Yolks
- 2 teaspoons Vanilla or 1 Vanilla Bean scraped
**Fresh Fruits:**
- Raspberries
- Strawberries
- Blackberries
- Blueberries
- Kiwi
- Mangoes
- Peaches or Nectarines
- Red Plums
- Oranges
- Green Apple
**Fruit Glaze:**
- Strawberry or Apricot Jelly
Instructions
**Tart Crust:**
- Mix flour and salt. Blend cold, sliced butter until coarse meal forms.
- Slowly add ice-cold water and vinegar until the dough starts forming.
- Shape into disks, wrap, and chill for at least 30 minutes.
- Roll out the dough, place in tart pan, and bake at 400°F for 16-20 minutes.
**Pastry Cream:**
- Heat milk in a pot. In a bowl, combine sugar, cornstarch, and salt. Whisk in egg yolks.
- Add warm milk gradually, whisking to avoid clumps.
- Return to heat, whisk vigorously until thickened, and bubble briefly.
- Remove from heat, add vanilla, strain if desired, cover, and refrigerate for 2-4 hours.
**Assemble Tart:**
- Blind-bake the crust and let it cool. Fill with vanilla pastry cream.
- Top with fresh fruits, brush with fruit glaze, and chill until ready to serve.