Fresh fruit tart
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Pie Dough | ||
| 1 | 8-inch or 9-inch tart ring | |
| Or false bottom tart pan | ||
| Cookie sheet | ||
| Parchment paper or aluminum | ||
| Foil | ||
| 1 | To 2 packages uncooked navy, | |
| Pinto or similar bean | ||
| Thin slice of plain vanilla | ||
| Cake same size as tart pan | ||
| (optional) | ||
| ½ | cup | Heavy cream |
| Pastry cream | ||
| Fresh fruit of your choice | ||
| Garnish: Apricot/Grand | ||
| Marnier Glaze, recipe | ||
| Follows | ||
Directions
Make shell from pie dough to fit ring or tart pan. Be sure to use pie dough that has been completely chilled. IT MUST BE COLD! Chill shell after it has been formed before cooking. To cook shell, line cold raw shell with parchment paper or aluminum circle that is cut 2 inches in diameter larger than ring or pan. Fill lined shell to the brim with raw beans. Bake shell at 375 for approximately 30 minutes or until light brown. Let shell cool with beans still in place. While shell is cooking, prepare the cream filling: Whip heavy cream until stiff. Add chilled pastry cream to the whipped cream to taste. Refrigerate until ready to use.
Assembly:
Remove beans from thoroughly cooled shell. Save the beans! They can be used over and over as weights. Remove cooked shell from ring or pan and place on serving platter. Fill shell with cream mixture.
Place thin slice of plain cake on top of cream. This will help prevent heavy fruit from sinking into the pastry cream if the tart is made hours in advance. Arrange fruit on top of cake in a design of your taste. Garnish with Glaze. CHEF DU JOUR MADELINE LANCIANI SHOW #DJ9176