Decorating the top with mixed berries and sliced kiwi is a great hands-on project for the kids. This combination of fruits adds a good amount of fiber, potassium and vitamin C to the dessert as well. Strawberries are just on their way out of season so send them off with a bang in this decadent fruit tart!
This recipe makes two 7” tarts or one 11” tart.
INGREDIENTS
TART DOUGH
• 2 cups of Cup4Cup brand gluten-free flour blend (or substitute regular all-purpose flour 1:1 for the gluten-free flour)
• cup sugar
• ¾ tsp baking powder
• ½ tsp salt
• 1 stick butter, cut into pieces
• 2 extra large eggs, beaten
PASTRY CREAM
• 1 pint milk
• 4 oz sugar
• 1 eggs
• 4 egg yolks
• 2 oz cornstarch
• ½ stick butter
• 2 tsp vanilla
• 1 pint heavy cream
TOPPINGS
• Assorted berries and fruit of your choice to cover the tart
• ¼ cup melted apricot jelly or jam to preserve the fruit is optional but recommended, if you are making the dessert one to two days in advance.
INSTRUCTIONS
PASTRY DOUGH
1. Combine dry ingredients (flour, sugar, baking powder and salt) in a stand mixture with the paddle attachment or in a large bowl and mix together on low speed or gently by hand just to incorporate all of the ingredients.
2. Add butter and mix on 1st or 2nd speed of mixer or by hand until the butter is completely incorporated and the dough resembles the texture of cornmeal.
3. Add beaten eggs in and mix until the dough starts to hold together and form a ball.
4. Shape dough by hand into a large cylinder (about 3½”) and cover with plastic wrap.
5. Place in refrigerator for about 1 hour to firm up.
6. Once firm, heat oven to 350 and cut the dough in half (if using a 7″ pan). Roll it out with a rolling pin in a circular shape, flouring your surface, as needed to prevent it from sticking.
7. Press the dough into the bottom of the pan and up the sides.
8. Place in the oven and bake for about 15-20 minutes until golden-brown.
9. Remove and allow to cool at room temperature.
PASTRY CREAM
1. Place milk and sugar in a saucepot and heat until just boiling.
2. In the meantime, place the eggs in a bowl and whisk with cornstarch until fully incorporated and there are no lumps.
3. Stream about of the heated milk into the bowl with the eggs and cornstarch slowly, whisking continuously. This important step in the process will temper your eggs. If you add them directly to the pot, they will cook and the texture will be lumpy.
4. Add the tempered egg mixture back into the saucepot with the milk. Turn the heat to medium and whisk continuously until the mixture thickens and bubbles.
5. Remove from the heat and whisk in the butter and vanilla extract.
6. Pour the pastry cream into a shallow bowl or pan and cover directly with plastic wrap touching the surface of the cream before placing in the refrigerator to cool for at least 1 hour.
7. Once cool, use the whip attachment of the stand mixer or a whisk and beat the heavy cream until is just starts to form very soft peaks.
8. Fold the whipped heavy cream into the pastry cream.
ASSEMBLE TARTS
1. Place enough pastry cream to cover the entire pastry shell but do not go over the edges.
2. Arrange the fruit in a decorative pattern.
3. Serve and enjoy immediately or you may brush melted jelly or jam over the fruit to preserve it.
FUN TIP
Let your child use the base of the tart pan as a practice template to arrange the fruit. They can then transfer the perfectly proportioned design onto the finished tart.
Jackie Ourman is a trained chef, freelance recipe developer and teaches small group and individual cooking classes in Westchester. She is passionate about creating recipes and sharing resources for living well with food allergies and celiac disease. Jackie has contributed to and been featured in many publications and websites including Food and Wine and Bon Appetit Magazine. You can find her posting recipes weekly on her blog, Celiac and Allergy Friendly Epicurean.
