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Very Berry Tart

Classic French Pastry Fruit Tart
Course: Dessert
Cuisine: French
Author: Angela Roberts

Ingredients

  • One Tart Shell recipe below
  • 2 pints blueberry
  • 1 pint strawberries
  • 1/4 cup jam or preserves I used four fruit berry preserve; you can use berry or apricot
  • handful lime basil finely chopped
  • Pastry cream recipe below
  • Small handful of lime basil torn into pieces
  • !Pastry Crust:
  • 2 cups flour
  • 1/2 cup confectioner’s sugar
  • 1/4 teaspoon salt
  • 9 tablespoons unsalted cold butter cut into small pieces
  • 1 large egg yolk
  • covered. Once frozen wrap in foil.
  • Pastry Cream Ingredients
  • 2 cups whole milk
  • 1/2 cup sugar
  • 7 egg yolks
  • 1/3 cup corn starch
  • 1 1/2 teaspoons vanilla
  • 3 1/2 tablespoons butter

Instructions

  • TART SHELL
  • Butter a tart pan that has a removable bottom.
  • Pulse flour, sugar, salt in food processor for a few seconds. Add butter. Mix for about 30 seconds to one minute (it will look like coarse oatmeal). Add egg yolk. Pulse for 20 seconds. Dump onto counter. Bring together, making sure all ingredients are incorporated. Press into tart pan. Freeze uncovered. Once frozen, wrap in foil.
  • To Bake: Bake at 375. Butter shiny side of foil. Place that side onto pastry. Bake frozen for 25 minutes. No need for pie weights.

Pastry Cream Instructions

  • Get out a small and a medium sized sauce pan.
  • In small sauce pan, boil milk. Remove from heat.
  • In large sauce pan, mix egg yolks, sugar and corn starch. Incorporate on low heat, adding in 1/4 cup of hot milk. Continue whisking (an electric beater with a whisk wand works like a charm), and gradually add in remaining milk, boiling mixture for one minute. Immediately remove from heat.. Add in vanilla. Allow to sit for five minutes.
  • Add butter. Cool completely, before assembling.
  • FRUIT
  • Wash and rinse fruit well, removing all stems. Dry fruit.If blackberries are very tart, add 1 - 2 tablespoons of sugar and allow to sit for an hour at room temperature. Add raspberries at very end, as they are more delicate.
  • ASSEMBLE
  • Spread pastry cream onto tart crust.
  • Top with berries of your choice. Heat preserves or jam with 1 tablespoon of water. Brush fruit with pastry brush. Refrigerate. You can make this one day ahead. I like to make the cream and the tart crust the day before and assemble a few hours before serving.
  • Top with lime basil.