Fruit Tart with Ginger Pastry Cream
- 1 cup plus 2 tablespoons (6 1/2 ounces/183 grams) all-purpose flour, plus more for rolling
- 1/4 cup (7/8 ounces/23 grams) almond flour
- 2/3 cup (2 1/2 ounces/69 grams) confectioners sugar
- 1/4 teaspoon ground ginger
- 1/8 teaspoon salt
- 1/2 cup (4 ounces/113 grams) unsalted butter, cut into 1/2-inch cubes and chilled
- 1 large egg yolk
- 1/4 teaspoon vanilla extract
- 3 large egg yolks
- 1/3 cup (2 1/2 ounces/71 grams) sugar
- 3 tablespoons cornstarch
- 1 cup (8 ounces/227 grams) whole milk
- One 1-inch piece fresh ginger, sliced
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 2 pints raspberries
- 2 kiwis, peeled and cut into 1/4-inch slices
- 2 tablespoons apricot jam
- Preheat the oven to 350F.
- To make the dough: Put the all-purpose flour, almond flour, confectioners sugar, ginger, and salt in the bowl of a food processor.
- Pulse a few times to mix, then add the butter and pulse until the mixture resembles small peas, about 15 times.
- With the machine running, add the egg yolk and vanilla extract and process just until the dough begins to dump into large pieces, about 30 seconds.
- Form the dough into two balls, press into 1-inch-thick disks, and wrap tightly in plastic wrap.
- Chill until firm, at least 1 hour.
- You will use one disk of dough for this recipe and reserve the other for another.
- The dough will keep for up to 2 days in the refrigerator or up to 1 month, well wrapped, in the freezer.
- If frozen, thaw in the refrigerator before use.
- Lightly flour a work surface and a rolling pin.
- Roll one disk of dough to a 1/8-inch thickness, rotating the circle a quarter turn with each roll.
- Lightly flour the dough and loosely roll it around the rolling pin, then unroll it into a 10-inch tart pan with a removable bottom or a 10-inch tart ring set on a parchment paper-lined baking sheet and press it up against the sides.
- Pierce the dough allover with a fork.
- Trim off any excess.
- Line the tart shell with parchment paper and fill with pie weights or dried beans.
- Bake for 10 minutes.
- Remove the pie weights and parchment paper and bake until the dough is golden brown and dry to the touch, about 13 minutes more.
- Cool completely on a rack.
- Meanwhile, make the pastry cream: Whisk the egg yolks, sugar, and cornstarch together in a medium bowl until the sugar is dissolved; set aside.
- Put the milk, ginger, and salt in a medium saucepan and warm over medium-high heat until bubbles form around the edges, about 5 minutes.
- Remove from the heat and add the warm milk to the egg yolks in a slow, steady stream, whisking constantly.
- Return the mixture to the saucepan, set over low heat, and cook, whisking constantly and vigorously, until the mixture thickens, about 7 minutes.
- The cream should stick to the bottom of the saucepan and form a ribbon on the surface when you lift the whisk.
- Remove from the heat and stir in the vanilla and then the butter until melted and smooth.
- Transfer the pastry cream to a large bowl, cover the surface directly with plastic wrap, and let it set and thicken at room temperature, about 2 hours.
- (If you are preparing this ahead of time, refrigerate the cream until ready to use.)
- Unmold the tart shell and transfer to a serving plate.
- Remove the ginger from the pastry cream, and spread the cream evenly into the shell, smoothing the top with an offset spatula or a table knife.
- Arrange the fruit decoratively on top.
- Mix the jam with 2 teaspoons water, and brush this glaze over the top of the tart.
- Serve.
almond flour, confectioners sugar, ground ginger, salt, unsalted butter, egg yolk, vanilla, egg yolks, sugar, cornstarch, milk, ginger, salt, vanilla, unsalted butter, pints raspberries, kiwis, apricot
Taken from www.cookstr.com/recipes/fruit-tart-with-ginger-pastry-cream (may not work)