Fruit Tarts – Short Dough Crust
1 1/2 lbs butter
14 oz granulated sugar
2 1/4 whole eggs
1 tsp vanilla extract
1 lb 2 oz A.P. Flour
1 lb 2 oz Cake Flour
Cream the butter and sugar together until light and fluffy, scrape down the bowl. Slowly add the eggs one at a time until each one is fully incorporated, scrape down the bowl. Add vanilla and sift the flours together then slowly add until all combined. Refrigerate for at least two hours before use. Lightly dust the dough with flour and roll out to about 1/4 inch thickness and round enough for the sides of the crust to drape over the pan. Generously spray the tart pan and carefully press the dough into the pan without any tears. Line the the pressed dough with parchment paper and fill till full and even on the top with raw beans. Bake at 350′ for 20-25 minutes.
Pastry Cream
1 Quart whole milk
5 oz Sugar
4 Yolks
2 Whole eggs
2.5 oz Cornstarch
4 oz Sugar
2 oz Butter
1 tbsp Vanilla Extract
In a small pot combine milk and first sugar and bring up to a slow simmer. In another bowl mix together whole eggs, yolks, (sift) cornstarch and 2nd sugar together until nice and creamy. When milk mixture is ready slowly add a small portion (about a 1/2 cup at a time) to the egg mixture and whisk until fully incorporated. Add the egg mixture to the remaining milk and cook until thickens and boils slightly. Immediately pull off of the heat and add butter and vanilla until incorporated. Cool over an ice bath and refrigerate until use.
Lemon Curd
12 oz sugar
3/4 cup lemon juice
3 tbsp lemon zest
4 eggs
6 oz butter
Whisk together in a small pan sugar, lemon juice, and lemon zest and bring to a slow boil. Temper the lemon juice into the eggs and then combine into the pan and cook until it thickens slightly and the eggs are cooked. Remove from heat, add butter, and whisk until all combined. Cool over an ice bath and refrigerate until use. Can last in the fridge for up to two weeks
Tart Assembly
Melt 1 cup of chocolate chips in the microwave and spread in the bottom of short dough crust. Allow chocolate to set up and fold lemon curd into the pastry cream until it has reached the desired flavor and spread over the chocolate. Cut and assemble the fruit over the tart in any desired way. On the stove mix 1/2 cup apricot jam with water until thin enough to use and lightly glaze the fruit tarts for a beautiful and shiny finish.
Bakers De Normandie
4679 Holladay Blvd
Salt Lake City, Utah 84117
(801) 277-5244
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