Fruit Tart in a Pastry Shell

For Fruit Tart in a Pastry Shell, the counter starts with all-purpose flour, granulated sugar, and kosher salt. Portion it for 12 Slices.

Count on 45 minutes of prep, 30 minutes of cooking, 2 hours of resting, about 3 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

Pâte Sablée

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• ¼ teaspoon kosher salt
• 9 tablespoons unsalted butter
• 1 large whole egg
• 1 large egg yolk

Almond Cream

• 9 tablespoons butter room temperature
• 3/4 cups granulated sugar
• 1.5 large eggs beaten
• 1 1/4 cup almond flour
• 4 teaspoons cornstarch

Pastry Cream

• 2 cups whole milk
• ½ vanilla bean split and scraped
• 3/4 cup granulated sugar
• 1 large egg
• 2 egg yolks
• 5 tablespoons cornstarch

Assembly

• 275 g pâte sablée half recipe from above
• 100 g almond cream
• 10 g Grand Marnier kirsch, cognac or similar
• 250 g pastry cream, about half recipe from above
• 3 cups fresh seasonal fruit cut as desired
• Apricot jam for nappage

How the cooking goes

Make the pâte sablée

1. In the bowl of a electric mixer fitted with the paddle attachment, combine flour, sugar, salt, and butter. Mix on low until no visible butter pieces remain and the mixture resembles sand.
2. Beat the egg and egg yolk together until fully combined, then add to the mixer and mix on low until a cohesive dough forms.
3. Divide into two equal pieces (approximately 275 g each), flatten, wrap in plastic, and refrigerate at least 2 hours or overnight.

Make the pastry cream

1. Prepare a sheet pan with plastic wrap. Combine milk, half the sugar, and the split and scraped vanilla bean in a medium saucepot and heat it until it boils over a lively flame.
2. Meanwhile, whisk together the egg, egg yolks, remaining sugar, and cornstarch in a mixing bowl until lightened. Slowly pour the hot milk into the egg mixture while whisking constantly, then return the mixture to the pot.
3. Beat over a moderate flame until the cream comes to a full boil, boil for 1 minute, then scrape onto the prepared sheet pan. Spread flat, cover with plastic wrap, poke a few holes, and refrigerate for at least 1 hour or overnight.

Make the almond cream

1. In the bowl of a electric mixer fitted with the paddle attachment, cream the softened butter and sugar until light and fluffy.
2. With the mixer on medium-high, slowly add the beaten eggs in several additions. Add the almond flour followed by the cornstarch and mix until the mix looks even. Store at ambient temperature if using the same day, or refrigerate in an airtight container for up to one week.

Prepare the tart shell.

1. Warm the oven to 375°F conventional or 350°F convection. Roll one chilled piece of pâte sablée to about ⅛ inch thick on parchment, flouring your rolling pin as needed. Allow the dough to become fully pliable before rolling — it will crack if still cold. And make sure to only flour one side of the tart dough.
2. Line a 10-inch tart ring or removable-bottom pan, letting the edges overlap, and chill for 15 minutes. Trim the excess with a sharp paring knife or rolling pin, then dock the bottom with a fork.

Bake the shell

1. Lay 100 g almond cream in a thin, even layer over the docked tart base. Bake for 15 to 18 minutes until evenly browned and the almond cream feels set and slightly spongy when gently pressed. Cool completely, then remove the tart ring.
2. Prepare the fruit. Peel if needed and slice the fruit thinly. Thin, even slices make the tart easier to cut cleanly and present more attractively.

Assemble the tart

1. Beat or beat the pastry cream until the texture looks smooth, then whisk in 10 g Grand Marnier or chosen liqueur if using. Dollop the pastry cream over the cooled almond cream layer and spread evenly with a small offset spatula. Arrange the fruit attractively over the surface of the pastry cream.
2. Glaze and serve. Heat 2 tablespoons apricot jam with 2 tablespoons water in a small pot, heat it until it boils, and whisk smooth. Allow to cool slightly and brush a thin layer over the fruit. Refrigerate for 30 minutes to 1 hour before slicing with a sharp chef's knife. Serve the same day for best results.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Pies and tarts, open Bourbon Chocolate Pecan Tart Rested Before Slicing and Thanksgiving Pie in a Pastry Shell.