Wednesday, April 21, 2010

Don't Call Me A Tart!@!@!

My brother and I, when we were in our youth, would wander from home, in the summer, and pick wild blackberries. We started doing this again a few years ago, when he came upon wild raspberries near his house. With beagles and baskets, we picked enough to make 6 tarts.
I am sharing my beloved Tarte aux Fruits, I am not much of a baker, so if I can do it, give it a go!
This recipe comes from the Loire region of France. Use seasonal fruits, eggs and milk from a local farm, you will be amazed at the difference in taste. Do you know what Summer tastes like?
I love to drink wine when I am cooking, thus the bottle on the table:)


Sweet Pie Pastry
1 cup flour
3 egg yolks
pinch salt
1/3 cup sugar
3/4 tsp vanilla extract
1/3 cup butter

Pastry Cream
1 1/2 cup milk
pinch of salt
1 vanilla bean
5 egg yolks
7 Tbsp sugar
1/4 cup flour
Make the pie pastry and chill for 30 min. Set oven to 400. Line the 9" tart pan and blind bake the pastry until the shell is golden brown, watch! it burns easily, I put the the pan on a baking sheet, for extra protection. Remember to take a fork before you bake and make a few holes.Transfer to a rack to cool.
Make the Cream.
Scald milk with a little salt. Add vanilla bean, cover and leave to infuse 15 min.
Whisk egg yolks with sugar until thick and light. Stir in flour and a few tablespoons of milk to make a smooth paste. Remove vanilla bean; whisk boiling milk into yolk mixture. Return mixture to pan and whisk over low fire until boiling.Cook cream over low heat , whisking until nice custard texture forms. Transfer to a bowl and rub with butter, so skin does not form.
Not more than a few hours before serving , spread the cream into pie shell. Arrange the fruit on top . Melt a glaze over low heat and brush over the fruit. Serve at room temp. I like to make a glaze of white wine and sugar, reduced, you can also make a glaze with jam.

1 comment:

  1. Man, Bec, can you bring that tart over asap? Beautiful! xo