Hey! Look what I found when rooting through the recesses of my camera's memory card. I have no idea about when I actually made this -- I can assure you, it was many weeks ago -- but I do recall that it was excellent! The crust was sweet and buttery (much as its name would suggest), the filling had just the right consistency - delicately balanced between runny and gelatinous - and really, how could you refuse a mountainous pile of fruit like that?
I like to follow the various recipes to make it all from scratch. It's more rewarding, and you have more control over the taste and texture. But, if you're pressed for time, or simply intimidated by any single part (hey, crusts scare me, too!), I sure you could substitute store-bought stuff.
Ladies and Gentlemen, from the Silver Palate, I give you:
Pinwheel Fruit Tart
This is actually a combination of 3 smaller recipes, which you can do simultaneously, or apart. Let's start with the filling:
- 2 cups milk
- 1/2 cup granulated sugar
- 4 Tbs unbleached all-purpose flour
- 2 egg yolks
- 1 Tbs sweet butter
- 2 tsp vanilla extract
2. While milk is heating, whisk sugar and flour together in a stainless-steel mixing bowl.
3. When milk is scalded, remove skin and slowly pour milk into flour and sugar, whisking constantly. Place bowl over a saucepan of simmering water and cook, stirring, until mixture lightly coasts the back of a spoon, about 10min.
4. Add egg yolks and cook, stirring constantly, until mixture heavily coats the back of a spoon, about 10min more. Remove from heat.
5. Add butter and vanilla and mix well. Chill; before chilling cover top with a lighty coating of butter, or cover surface directly with plastic wrap, to prevent formation of a skin.
Then go on to the crust:
Sweet Buttery Tart Crust
- 1,2/3 cups unbleached all-purpose flour
- 1/4 cup ver fine granulated sugar
- 1/2 tsp salt
- 10 Tbs (1,1/4 sticks) sweet butter, chilled
- 2 egg yolks
- 1 tsp vanilla extract
- 2 tsp cold water
2. Stir egg yolks, vanilla and water together and add to the flour-butter mixture and blend in, using a fork. Shape dough into a ball. This should not take more than 30-45 seconds.
3. Place the ball of dough on a pastry board. With the heel of your hand, smear about 1/4 cup of dough away from you into a 6- to 8-inch smear; repeat until all dough has been dealt with. Scrape dough together; re-form into a ball, wrap in wax paper, and chill for 2 to 3 hours.
4. Roll out dough between 2 sheets of wax paper, or use a floured pastry cloth and floured stockinette on your rolling pin, into a round large enough to line your pan. Work quickly, as the dough can become sticky.
5. Line either an 8- or 9-inch false-bottom tart pan with the dough, fitting it loosely into the pan and pressing to fit sides. Trim edges 3/4 inch outside top of pan, and fold this edge over to inside and press into place with fingers. Chill.
6. Preheat over to 425F.
7. Line dough in the tart pan with a piece of aluminum foil or wax paper and weight with rice or beans. Bake for 8 minutes. Remove foil and weights. Prick the bottom of the dough with a fork in several places. For a fully baked shell, return to the oven for 8 to 10 minutes longer, or until edges are a light brown.
Put them together:
Pinwheel Fruit Tart
- 4 kiwis, 1 pint raspberries, 1 pint strawberries // I look at these as suggestions. Add whatever fruit you want!
2. Spread the pastry cream in cooled tart shell.
3. Arrange the fruit on the cream. Silver Palate says: Make a pinwheel design over cream, arranging each fruit in a whorl pattern, first using raspberries, then strawberries (cut sides down), then layered slices of kiwis. Repeat with remaining fruit.
4. Brush the fruit with:
Red Currant Glaze
- 3 Tbs red currant jelly
- 1 Tbs Kirsch
Try to serve the tart within 2 to 3 hours.