Puff Pastry Fruit Tart Rested Before Slicing

For Puff Pastry Fruit Tart Rested Before Slicing, the counter starts with egg yolk, whole egg whisk a full egg until completely smooth with no egg white streaks and use half; save the other half for egg wash, and milk. Portion it for 4 slices.

Count on 30 minutes of prep, 20 minutes of cooking, 1 hour of resting, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

Pastry Cream

• 1 egg yolk
• ½ whole egg whisk a full egg until completely smooth with no egg white streaks and use half; save the other half for egg wash
• 1 cup milk
• ¼ cup sugar
• 2 tablespoons cornstarch
• ¼ vanilla bean seeded
• 2 teaspoons Bourbon optional

Tart Shell

• 1 sheet puff pastry homemade or store-bought

Topping

• Fresh fruits

How the cooking goes

1. Split and scrape the seeds from the vanilla bean. Heat the milk, sugar, and vanilla seeds in a medium pot and heat it until it boils.
2. Beat the egg yolk and half egg with the cornstarch in a bowl. Temper the hot milk into the egg mixture by adding it slowly while whisking constantly, then return the mixture to the pot over a moderate flame and whisk until it thickens. Boil for a full minute while whisking, then pour onto a plastic-wrap-lined pan, cover with another sheet of plastic wrap, poke holes in the top, and cool until it is no longer warm.
3. If the puff pastry is frozen, let it rest on the counter just until pliable but still cold. Cut a rectangular base in your desired size, then cut four strips approximately 2cm wide to form the border walls.
4. Brush the top of the base with egg wash and press the strips along each edge to create a raised border. Dock the base with a fork to give steam controlled exit points, then chill the assembled tart for at least 45 minutes.
5. Brush only the top surface of the border with egg wash, taking care not to let it drip down the cut sides. Sprinkle with raw sugar and return to the refrigerator if the pastry has softened.
6. Oven-bake at 375°F convection or 400°F conventional on a sheet pan lined with parchment for 12 to 20 minutes, until the border is deep deep gold and the layers are visible on the sides. Cool completely before filling.
7. Beat the chilled pastry cream in a electric mixer with the paddle attachment or by hand until the texture looks smooth and spreadable. Mix in Bourbon until the seasoning suits the pot if using. Spread the cream into the cooled tart shell, filling just below the top of the border.
8. Arrange the fruit over the cream, refrigerate briefly before serving, and serve the day it is assembled.

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 Coconut Mango Tart Rested Before Slicing and Hazelnut Pear Tart Rested Before Slicing.