lunedì 19 settembre 2011
FRESH FRUIT TART
For the custard:
4 tbsp sugar
4 tbsp flour
4 cups milk
For the dough:
2 2/3 cup Italian 00 flour
2/3 cup sugar
6 tbsp butter, diced really cold
1 tsp baking powder
First of all prepare the dough:
In a bowl mix flour, sugar, a pinch of salt and baking powder; add butter and eggs; mix quickly to combine all ingredients but not too long otherwise the butter warms up and the tart will become hard.
Wrap the dough in plastic and put it the refrigerator for 30 minutes, at least.
In the mean time prepare the cream (or custard).
Warm the milk without letting it boil.
In a saucepan, with heavy bottom, combine the sugar, the flour and the eggs, whisking to prevent knots. On low-medium heat add the warm milk in a slow stream, always whisking and bring to boil, whisking continuously; it will take about 5-8 minutes (the warmer the milk, the quicker the cooking).
Set aside and let it cool, mixing it occasionally to prevent the film on top.
Preheat oven to 375.
Take the dough out of the fridge and roll it over a flour-dusted table, about 1/4" thick.
Put dough disc in a 9" pie-pan (buttered and dusted with flour or lined with parchment paper) and poke it with a fork, in this way you'll allow steam to escape.
Lined the bottom of the dough with parchment paper and top with dried beans, this will prevent "bubbles" in your tart by weighing on the tart. Bake for about 20 minutes then remonve beans and paper and cook for another 5 minutes. Remove from the oven and set aside.
Pour custard into the tart shell (probably you won't need all of it), and decorate with your favorite fresh fruit (or a mix of fruits).
Prepare jelly following the package instructions and brush the tart with it.
Refrigerate for at least 30 minutes (one hour is better) and serve cold.
- If there is some dough left you can either freeze it (in a ziploc bag), in order to use it later, or roll it about same thickness and make cookies. Those have to be baked at same temperature but only about 10 minutes.
- You can add the yellow part of lemon peel to the milk, when preparing the custard: the lemon flavor is perfect with this tart.
- You can line the bottom of the tart shell with crumbled amaretti before pouring the custard.
- If there is leftover custard, serve it in individual bowl with Lingue di Gatto (thin, crisp Italian cookies).