Page 192 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Simple Custard Fruit Tart

MAKES 1

(9- /23- )

, ’ . It’s a tart made up of a crust, pastry cream, and
fruit. But if you take the time to cut your fruits just so and then
arrange them carefully and artfully, alternating colors and
showcasing fruits in season and at the height of their flavor and
beauty, you’ll offer your guests a glorious feast not only for their
mouths, but for their eyes as well.

FOR THE CRUST 1 CUP 240 ML

Quick Puff Pastry (page 22) ¼ batch
FOR THE FILLING

Pastry Cream (page 35),
made with 1 tablespoon (15
ml) vanilla bean paste 1 batch
added during step 1
kiwis 2

strawberries 1 pint 340 g
raspberries 1 pint 340 g

blueberries 1 pint 340 g

red currants 1 bunch
cherries 1 handful
FOR THE ASSEMBLY

Fruit Glaze (page 37) 1 batch

heavy cream 1 cup (240 ml)

Procedure for the crust
1
. Preheat the oven to 350°F (175°C). Roll the dough into a rough 11-
inch (28-cm) round or square. Line a 9-inch (23-cm) pie plate or tart
tin with the dough, crimp the edges decoratively (if using a pie
plate) or trim the excess (if using a tart tin), and dock the bottom.

Freeze the crust for 20 minutes.