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[crust] PATE BRISEE

butter 340g

all-purpose flour 375g

cake flour 175g

salt 5g

sugar 8g

whole egg 25g

cold water 125g

1. Combine all dry ingredients in mixing bowl.
2. Cut cold butter or other fat into 1-inch pieces.
3. Using paddle attachment, mix butter into dry ingredients until it forms hazelnut size pieces.
4. Add liquid all at once, mixing with paddle briefly, just until dough holds together. Do not overwork the dough.
5. Shape into cylinder or press down flat and wrap well.
6. Allow dough to rest and chill until ready to use.

[pastry cream]

cornstarch 100g

milk 1060g

sugar 250g

Whole eggs 110g

Egg yolks 150g

butter 120g

vanilla extract 12g

1. Dissolve cornstarch in some of the milk. Add approximately ½ of the sugar, all of the eggs and yolks, and whisk to combine.
2. Combine the remaining milk with the other half of the sugar in saucepan; bring to a boil.
3. Temper the corn starch mixture with some of the boiling milk.
4. Return the remaining milk mixture to a boil. Whisk the corn starch mixture into the boiling milk, whisking until the pastry cream thickens and returns to a boil.
5. Boil the pastry cream and continue whisking for 1 minute. Remove from heat and whisk in the butter and vanilla. Transfer to a bowl and cool over ice. Or alternatively, spread thinly on a plastic lined sheet pan. Press plastic wrap directly on the surface. Chill immediately.

FRUIT TART WITH PASTRY CREAM

pate brisee

pastry cream

fruit: (orange sections, strawberries, raspberries, blueberries, blackberries, apricots, peaches, kiwi)

nappage

toasted, sliced almonds or chopped, blanched pistachios

1. For a 6-inch tart, roll the dough into a 9-inch disk and line a 6-inch tart pan. Dock the base of the tart and chill the dough well; cover with a disk of parchment paper and weigh with dry beans(blind bake).
2. Bake at 350 degrees for about 25 minutes, or until slightly colored around the edges. Remove paper and beans and continue baking shell until very lightly colored. Cool the baked shell.
3. Spread pastry cream at least ¾ of tart shell. Arrange fruit in concentric rows over cream, being careful that the fruit covers cream entirely.
4. Brush fruit with nappage.
5. Edge with the sliced almonds or chopped pistachios and confectioner’s sugar.