Fruit Tart
| Thaw the fruit to a chilled temperature and slice into edible size pieces. In a tarte pan (12in diam., 1in high), cook the tarte crust at 375° until golden brown. (If store bought crust, you may want to grease the pan first. Then fill the crust more than halfway with crème pâtissiere. Let cool in the refrigerator. When cool to touch, layer the fruit in patterns. Enjoy. | |||
| 1 | Tarte Crust (see below) | ||
| 1/4 | quart | Crème Pâtissiere (see below) | |
| 1 | lb | Fresh or Frozen Fruit | |
For the Tarte Crust
| Slice the butter into tiny cubes. Then mix the flour, salt, butter, and sugar together, and mix thoroughly. In a separate bowl, mix the egg and vanilla. Then mix the two mixtures together throughly. It should be pretty sticky. If too grainy, add a bit of milk. If too liquidy, add a bit more flour. Line the tarte pan with the crust, knowing that when you cook it, the edges will shrink. | |||
| 1.5 | cups | Flour | |
| a | pinch | Salt | |
| 1 | stick | Cold Butter | |
| 1/5 | cup | Sugar | |
| 1 | egg | ||
| a | pinch | Vanilla |
For the Crème Pâtissiere
| In a sauce pan, stir together the milk with half of the sugar at medium heat. Mix the rest of the sugar with the flour and the egg in a medium bowl. When the milk mixture is hot, mix half of it into the sugar-flour-egg mixture, and when well mixed, pour back into the sauce pan. Stir on low-medium heat until the mixture has the consistancy of pudding. | |||
| 1.1 | cups | Milk | |
| 1/3 | cup | Sugar | |
| 1/4 | cup | Flour | |
| 1 | Egg | ||
Recipe adapted from Recettes Paticiers.