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Рецепт Fresh Seasonal Fruit Tarts
by Global Cookbook

Fresh Seasonal Fruit Tarts
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  Порций: 12

Ингредиенты

  • 6 Tbsp. butter
  • 1/4 c. sugar
  • 1 x egg
  • 1 tsp vanilla
  • 1 c. flour
  • 1 c. cake flour plus
  • 2 Tbsp. cake flour
  • 1 c. lowfat milk
  • 3 Tbsp. flour
  • 3 Tbsp. cake flour
  • 3 Tbsp. sugar
  • 4 x egg yolks in a small bowl
  • 4 Tbsp. butter
  • 1/2 c. powdered sugar
  • 1/2 c. almond flour plus
  • 2 Tbsp. almond flour
  • 1 x recipe Pastry Cream divided
  • 1 x egg
  • 2 Tbsp. flour
  • 1/2 pt strawberries
  • 1 ctn raspberries - (6 ounce)
  • 1 ctn blackberries - (6 ounce)
  • 1 ctn blueberries - (6 ounce)
  • 4 x kumquats
  • 1 x kiwi
  • 1/4 c. apricot or possibly apple jelly
  • 1/2 c. water

Инструкции

  1. Crust: Cream the butter and sugar till fully combined. Add in the egg and vanilla and mix till incorporated.
  2. Sift the flours together. Add in the flours to the butter mix and mix till the dough comes together in several large pcs. Form the dough into a flat disk and wrap in plastic. Let it rest in the refrigerator for 20 min.
  3. Roll the dough out on a lightly floured work surface to 1/8-inch thick. Using a 2 1/4-inch round cookie cutter, cut circles. Press the dough circles into mini muffin tins to create individual tart shells. Chill till ready to use.
  4. Pastry Cream: Whisk the lowfat milk, flours and sugar together in a small heavy-bottomed saucepan. Heat the mix till it just comes to a boil and cook for 2 min. Remove from heat and spoon one-fourth of the mix into the egg yolks to temper.
  5. Return the mix to the saucepan and whisk till smooth. Cook on low heat for one minute more, stirring continuously. Don't boil. Spoon the pastry cream into a bowl and cover. Chill till cold.
  6. Filling And Assembly: To make the filling, cream together the butter, powdered sugar, almond flour and 2 Tbsp. of the pastry cream till smooth. Add in the egg and blend for 1 minute. Scrape the sides of the bowl with a rubber spatula. Stir in the flour to incorporate and mix till smooth.
  7. Place a tsp. of the filling inside each tart shell. Bake in a 350-degree oven till golden brown, about 20 to 25 min. Cold at room temperature. Store in an airtight container at room temperature till ready to use.
  8. Cut the strawberries, kumquats and kiwi into small slivers and cut the raspberries, blackberries and blueberries in half.
  9. To make a glaze, combine the jelly and water in a small saucepan and cook over low heat, stirring to combine. Set aside.
  10. Divide the remaining pastry cream among the tart shells. Arrange up to six tidbits of fruit on each. Gently brush each tart with the glaze. Chill till ready to serve.
  11. This recipe yields 32 tarts.
  12. Comments: Use mini muffin tins to create the tart shells.