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French fruit tart




Source of Recipe


australian women's weekly


List of Ingredients




Pâte sucrée (rich sweetened shortcrust pastry)
150g butter, diced, softened
1/3 cup (75g) caster sugar
1 egg yolk
1 2/3 cups (250g) plain flour
Pinch salt
2½ cups (625ml) milk
1 vanilla bean, split and scraped
3 egg yolks
1/3 cup (75g) sugar
1/3 cup cornflour
20g butter
½ cup redcurrant jelly
2 tablespoons water
1 tablespoon cointreau
500g strawberries, hulled and halved lengthways


Recipe



Cream butter with the sugar in a large bowl. Add egg yolk and beat to combine. Gradually add flour and salt and stir with a wooden spoon until combined. Knead lightly until pastry forms a ball; wrap in plastic wrap and chill until required, but at least 1 hour.

Roll pastry out between 2 layers of baking paper until large enough to fit a 26cm loose bottomed flan tin. Ease pastry into tin using the top sheet of baking paper as a guide. Push pastry into the edges of the tin. Chill 30 minutes.

Preheat oven to 220°C or 200°C fan-forced. Line pastry case with baking paper and fill with 1 cup of baking beans. Bake in preheated oven 15 minutes; remove beans and paper and bake a further 10 minutes to brown and crisp the pastry. Cool.

To make the crème pâtissière:
Heat milk with vanilla bean until just coming to the boil; remove from heat and infuse 15 minutes.

Beat yolks, sugar and cornflour together in a medium bowl. Pour warm milk over egg mixture and whisk to combine.

Strain mixture back into same cleaned pan and cook, stirring over a gentle heat until mixture thickens enough to coat the back of a spoon and just comes to the boil.

Remove from heat; stir in butter. Cover surface of crème pâtissière tightly with plastic wrap and refrigerate until required.

To make the fruit glaze:
Combine jelly and water in a small bowl. Microwave on High approx 30 seconds; stir well. Jelly should be melted and mixture smooth. Stir in Cointreau.

To assemble; spread cooled crème pâtissière into cooled pastry case. Halve strawberries and arrange on top. Brush with glaze and set aside until ready to serve. Do not assemble too far in advance or the fruit and glaze will leak into the pastry case, compromising its crispness.