I swear, you’d think I’ve turned into a pie lover.
Okay, I have turned into a pie lover.
Ever since I plugged in my new KitchenAid food processor, I have been cranking out dough after dough. It’s almost TOO easy. Yes, too easy. I can make a tart crust in under 5 minutes, which is less time then it takes to put my shoes on and go to the store to BUY a tart.
Not that I could even buy a tart in this town – especially one as gorgeous and delicious as this one. I mean, LOOK at it.
Talk about eating with your eyes first.
I’ve always wanted to try my hand at one of these beauties, and finally, I did it. I will definitely be doing it again. From the looks of it, you’d think it takes ages, but you’d be wrong. Quick tart dough, filled with an equally easy pastry cream, then topped with pretty fresh fruit. Honestly, it took me about an hour, total, and it wasn’t hard work either.
I was lucky, as our garden is teeming with ripe strawberries, and now, blueberries. They are so early this year, due to the very mild winter. Are all of your fruits coming on early, too? Now, we don’t grow kiwi, so I did have to buy that. But, next month we will have a bounty of ripe raspberries and blackberries, and they will be just as good! It may be the Summer of Tarts! (Can you handle it?)
No matter which fruit you choose to top your tart with, you’ll definitely impress those you opt to share it with. So, make it, take it, share it, and swear that the recipe is your own. I’ll never tell.
Vanilla and Almond Fresh Fruit Tart
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Yield: 1 9-10 inch tart, 8-10 servings
1 Prepared Sweet Tart Crust
Fresh Strawberries, Blueberries, Kiwi or other fruit
Vanilla Almond Pastry Cream
1 cup milk
1/4 cup heavy cream
1 teaspoon Vanilla Bean Paste (I use Beanilla)
1 teaspoon Vanilla Extract
1/4 teaspoon Almond Extract
3 large egg yolks
1/3 white sugar (I use Dixie Crystals)
2 tablespoons all-purpose flour
2 tablespoons cornstarch
Prepare Tart Crust according to recipe. Bake and allow to cool. Set aside.
To Make the Pastry Filling:
In a heatproof bowl, beat the egg yolks and sugar. Sift the cornstarch and flour, then whisk in to the egg mixture. Set aside.
Over medium-low heat, bring milk and cream just to a boil, then remove from heat. Add about half of the warmed milk to the egg mixture, whisking constantly. Pour back in to the heated milk and whisk to combine.
Return mixture to medium-low heat, and whisk constantly until mixture is thick. Remove from heat, add in vanilla bean paste and extracts; whisk thoroughly, and allow to cool for 5 minutes. Pour into prepared tart crust.
Refrigerate tart until ready to serve. Top with fruit in circular pattern (or other pattern). Serve and enjoy!
Have a GREAT week, everyone!! Will I see any of you this weekend in Seattle during BlogHer Food? Tell me here!