Page 195 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

no more white streaks. Transfer the lightened pastry cream to the
prepared crust, smoothing the surface with a small offset spatula.

3
. Arrange the fruit decoratively across the top of the pastry cream.
Use a pastry brush to spread the apricot glaze gently onto the fruit
to create a lasting glaze. Serve the tart immediately or refrigerate it
for up to 1 day before serving.

A NOTE FROM THE SWEETIE PIE

Pastry cream should be used within two days of making it. But
there is an exception: You can bake with it for up to a week.
Usually you make your pastry cream on the stovetop, let it cool,
and then immediately pile it into your pie shell, lightened or

unlightened. Since it’s made with eggs and cream, the shelf life of
the stuff isn’t long. But if you suddenly remember that you’ve got a
half batch of pastry cream left over in the fridge a week later, you
can add some to your apple-pie filling before baking for a
deliriously decadent custardy pie. Or mix some pumpkin puree

into the pastry cream and divide it among little squares of puff
pastry to make pumpkin turnovers. Don’t throw the stuff away!
Instead, invent new ways to use leftover pastry cream by baking
with it.