![]() ![]() Yum! See, I’d be totally cool stopping right here. Return this to the oven for another 10-15 minutes, or until the crust is a nice golden brown. Remove the crust, take off the foil and use the back of a spoon to press down any puffy areas. To bake the shell, tightly wrap the pan in foil that’s been buttered on the shiny side, then pop it into a 375 F oven for 20-25 minutes. Place this in the freezer for at least 30 minutes. Fold the overhang in to make thicker sides and pierce all over with a fork. Transfer the dough to a buttered pan and trim the overhang to 1/2 an inch. When it’s time to move on with the tart shell, roll the dough out on a floured piece of parchment to a 12 inch round if you’re using a 9 inch tart pan (I actually multiplied the recipe by 1.5 to fit a 9 inch square pan). After a few minutes of cooling, just stir in some buttah and put it in the fridge! Remove it from the heat and pour it into a heatproof bowl. Continue to whisk until the mixture is nice and thick, like pudding. Discard the vanilla bean pod and vigorously whisk the mixture over medium heat until it comes to a boil. Like this! While you’re whisking, gradually add in about 1/4 of the hot milk, then pour in the rest and whisk it all together. Then, in another pot or saucepan, combine egg yolks, sugar and cornstarch and whisk until they get nice and pale. Or make pastry cream! To do this, I just brought half a split and scraped vanilla bean and some milk to a boil, turned off the heat, and covered the pan for 10 minutes. Go for a walk! Have some lunch! Read a book! Wrap with plastic wrap and throw it in the fridge for at least 2 hours. Stir in a beaten egg until the dough forms some clumps, then turn it out onto a floured surface and gently press it into a ball. Use a pastry blender, your fingertips or the food processor to cut in some cubes of cold butter until the mixture resembles coarse crumbs, like this. Start with the dough: In a large bowl or the bowl of a food processor, whisk or pulse together some flour, sugar and salt. Anywho, the flavor of the tart shell was to die for (and the recipe magically requires no pie weights!) and I have to say, I think that after the 3 fruit arrangements I auditioned the tart looked gorgeous. I finally put it in the oven and crossed my fingers for the promised no shrinkage…īut I did end up with a bit. Then came rolling the pastry out, fitting it in my tart pan and making it look somewhat presentable before popping it in the freezer for another 30 minutes of setting time. I started with the dough, which needs to rest in the fridge for a good 2 hours, then moved on to the pastry cream. I eventually settled on a trusted and favorite blog, the Smitten Kitchen, deciding to use Deb’s pastry cream from her Strawberry Tart and her “Unshrinkable” Tart Shell. So last weekend, I set out to finally make this beautiful dessert, scouring every source known to man in the hopes of finding the best possible combination of pastry cream (aka the stuff dreams are made of) and flaky, buttery crust (aka the other stuff dreams are made of). His definitive response was a mixed fruit tart, specifically one with that distinct glaze pastry shops use to make the fruit shine. ![]() Months ago, I eagerly asked my dad what he wanted me to bake for his birthday. ![]()
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