This amazingly beautiful tart has a light and not too sweet pastry cream in a tender shortbread type crust. The glazed fruit will draw oohs and ahs whether it's served for dessert or at brunch.
one 9” round pâte sucrée crustfully baked and coooled
Topping
2pintsfresh fruit
½cupapricot jamplus a little water for thinning
Instructions
In a medium heatproof bowl, whisk together the sugar, flour, cornstarch, and salt. Add the egg, whisking until the mixture is smooth
In a small saucepan, bring the milk to a boil. Add the hot milk to the egg mixture very slowly so as not to scramble the egg, whisking continually to make everything smooth.
Pour the hot milk/egg mixture back into the saucepan, return to the heat, and bring to a boil, whisking continually. The mixture will thicken quickly and whisking vigorously will keep it from getting lumpy.
Once you see the filling come to a boil across its entire surface, cook for another minute, then remove from the heat. Stir in the butter and extract.
Pour the filling into the baked tart shell. Place a piece of plastic wrap directly on the surface to prevent a skin from forming and refrigerate.
When you’re ready to serve the tart, remove the wrap from the filling and top the tart with the fruit in alternating rows; or simply arrange the fruit artfully atop the filling.
Warm the jam and thin with a little water if necessary. Strain or scoop out and discard any solids, then brush the resulting glaze over the berries.
Video
Notes
Storage information: Store any leftover tart, covered, in the refrigerator for several days