Fresh Fruit Tart

I made mini fruit tarts four years ago.  Since it takes a long time to mould each tart with the dough, I wanted to try a regular size one.  I used the same recipe to make a big tart but the crust just fell apart.  Now I found Paula Deen’s recipe for the tart shell which got a lot of good reviews.  I made the tart today and the crust is so tasty, flaky and fresh!

Tart Crust:

60g	Powdered Sugar
170g	Unsalted Butter (softened)
220g	All Purpose Flour

Cream Filling:

1-3/8 cups	Milk (could be a combination of milk and cream)
60g	Sugar
15g	Cornstarch
2	Egg yolks
A tiny pinch	Salt
30g	Butter
½ tsp	Vanilla extract

Directions:

Crust:

1. Combine flour, sugar and butter in a food processor and process until the mixture forms a ball.  (Picture A)
2. With your fingers, press the dough into an 11-inch or 12-inch tart pan with a removable bottom.  Push the crust into the indentations in the sides, pat until the crust is even.  (Pictures B and C)
3. Freeze the crust for at least 30 minutes.

4.  Preheat the oven to 350 F, bake for 20 minutes until it’s lightly browned.  Set aside to cool.

Filling:

1. In a food processor, add milk, sugar, cornstarch, salt, and egg yolks, (in that order) to blender.  Blend 10 seconds and pour into 2-quart glass microwave-safe bowl. Microwave 3 minutes on HIGH, whisking until smooth and microwave for another 2-3 minutes.
2. Add butter and vanilla and whisk until smooth.   Remove from heat and let it cool.
3. Place plastic wrap on top the filling without leaving any gap.  This will prevent the filling from forming a hard layer on top.  Once it’s cool, put it in the fridge.  (see picture below)

Assembly:

Wash all fruits, I like apples, strawberries, blueberries, grapes and kiwis.  To keep sliced apples from turning brown, you can soak them in salt water.  Fill a bowl of water and add 1/4 teaspoon of salt.

1. Whisk filling before applying to the crust, especially when you make it ahead of time and keep it in the fridge.  (Picture 1)
2. Spread filling over the cooled crust.  (Picture 2)
3. For the first layer, place apple slices.  (Picture 3)
4. For the next circle, place strawberry slices.  (Picture 4)
5. For the next circle, use green grapes.  (Picture 5)
6. Add another circle of red grapes.  Filling in any spaces with blueberries and put a couple of kiwi slices in the center.  (Picture 6)

Optional:

For the glaze:

1/2 cup Apple Jelly
1 Tbsp water

Directions:

• In a small bowl, combine apple jelly and water.
• Heat in the microwave for 15-20 seconds until the apple jelly liquefies.
• Let it cool for a few minutes.
• With a pastry brush, apply apple jelly to preserve the fruits.