Fresh berry tart
1 hour, 15 minutes, plus chilling and cooling times
8 to 10
The dimensions given for the tart are just a suggestion; feel free to make the tart in whatever shape you desire.
1 egg, beaten
1. Heat the oven
to 425 degrees. On a floured surface, roll the puff pastry out to a rectangle about 10 by 20 inches; the dough will be just over one-eighth-inch thick.
2. To make the base
of the tart, cut a rectangle out of the rolled dough measuring 6 by 16 inches and place on a parchment-lined baking sheet. To make the borders, cut 2 strips each measuring 1 by 16 inches, then cut 2 more strips, each measuring 1 by 4 inches.
3. Prick the base
of the tart with a fork, and brush with the beaten egg. Place the borders on top of the base, lining them up with the edges of the base. Prick the borders with a fork, and brush with the beaten egg. Place the baking sheet in the refrigerator for 20 minutes to chill the dough before baking.
4. Remove the sheet
from the refrigerator and place in the oven. Bake the shell until it is puffed and golden brown, 25 to 30 minutes. Remove and cool the baking sheet on a cooling rack.
1 1/2 tablespoons butter
1/4 cup plus 1 tablespoon sugar
2 tablespoons plus 1 teaspoon cornstarch
3 egg yolks
3/4 cup cream
3/4 cup milk
1 vanilla pod, seeded
Zest of ½ orange
1. Place the butter
in a medium bowl; place a strainer in the bowl over the butter.
2. In a medium, heavy-bottom saucepan,
whisk together the sugar and cornstarch. Whisk in the egg yolks, then the cream and milk. Whisk in the vanilla seeds and orange zest.
3. Place the saucepan
over medium-high heat and cook, stirring constantly, until the custard begins to bubble and thicken, about 6 minutes. Remove from heat.
4. Immediately strain
the custard into the bowl with the butter, stirring until the butter is melted and incorporated. Cover the surface of the custard with plastic wrap (to prevent a skin from forming) and set the custard aside to cool to room temperature, then refrigerate until needed. This makes a generous 11/2 cups pastry cream. The custard will keep, covered and refrigerated, for up to 5 days.
1/4 cup jelly, such as apricot or raspberry
1 tablespoon water
1 baked tart shell
2 to 3 cups berries (small whole berries, or sliced or halved berries)
2 tablespoons toasted sliced almonds
1. Make the glaze:
In a small saucepan, combine the jelly and water over low heat. Cook, stirring frequently, until the jam warms and thins to a glaze-like consistency. Remove from heat and set aside.
2. Spread the pastry cream
in the base of the tart shell in a smooth layer. (You might not use all of the cream. Any remainder will keep, covered and refrigerated, up to 5 days.) Arrange the berries over the top of the cream.
3. Brush the glaze
over the berries, then sprinkle over the toasted almonds.
4. The tart can be served immediately,
or chilled (uncovered) for up to 4 hours before serving.
Each of 10 servings: