Ingredients
-
-
1 1/4
-
3
-
1/2
-
8
-
3 - 4
-
-
3
-
6
-
1 1/4
-
1
-
1
-
1/2
-
1
-
1/2
Directions
Homemade Fresh Fruit Tarts,This fresh fruit tart is the dessert equivalent of a well-tied elegant silk scarf, rather than lined up in precise rows, the fruit is arranged in a casual, accidental-looking style. All the tart components can be made in advance and assembled just before serving. Created by Ina Garten. From the April 200 issue of O, The Oprah Magazine. Select about 4-5 different fruits; choose tropical, citrus and berries, or just a nice melange. Haven’t posted chill times nor have included the time allowed for making parts of the recipe, days in advance.,It was ok, I was expecting a more flavorful crust — presentation was beautiful though,Excellent! So prefessional looking and it tasted great. I bought a 10″ tart pan just to make it with fresh strawberries, raspberries and blueberries. Thanx.
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Steps
|
1
Done
|
Pastry: |
|
2
Done
|
Combine Flour, Sugar and Salt and Place in Freezer For 30 Minutes. |
|
3
Done
|
Cut Butter Into 1/4" Pieces. |
|
4
Done
|
Put Flour Mxiture in the Bowl of a Food Processor Fitted With a Steel Blade. |
|
5
Done
|
Add Butter and Pulse About 10 Times Until Butter Forms Small Bits. Add Ice Water and Process Until Dough Comes Together. Place on a Well-Floured Board and Form Into a Disc. |
|
6
Done
|
Cover in Plastic Wrap and Refrigerate For at Least 30 to 45 Minutes. |
|
7
Done
|
Preheat Oven to 375f. |
|
8
Done
|
Remove Dough from Refrigerator and Let Sit 5 Minutes. |
|
9
Done
|
Roll Dough Into 1/16" Thick Circle, Large Enough to Hang Slightly Over the Sides of a 10" Tart Pan With Removable Bottom. |
|
10
Done
|
Place Dough in Pan and Cut Off Excess Dough With a Sharp Knife or Your Thumb. |
|
11
Done
|
Line Tart Shell With Aluminum Foil, Then Fill With Dried Beans or Rice. |
|
12
Done
|
Bake 10 Minutes. Remove Beans and Foil; Prick Bottom of a Shell With Tines of Fork to Allow Steam to Eascape. |
|
13
Done
|
Bake Another 20 Minutes Until Browned. Cool to Room Temperature. |
|
14
Done
|
Pastry Cream: |
|
15
Done
|
in the Bowl of an Electric Mixer Fitted With a Paddle Attachment(or Using a Hand Held Mixer), Beat Egg Yolks and Sugar on Medium-Speed About 3 Minutes, Until Mixture Is Light Yellow and Falls Back Into Bowl in a Ribbon. on Low Speed, Beat in Cornstarch. |
