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In Paris, bakers make fresh tarts that look like market baskets of fruit.
It looks casual, gorgeous and encourages you
to use whatever
perfect fruit
is in season. |
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Serves 10-12 |
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| 10-inch baked tart shell |
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Kiwi, peeled and sliced |
| Pastry cream (see recipe below) |
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Mangoes, peeled and sliced |
| Select fruit from this list: |
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Papayas, peeled and sliced |
| Raspberries |
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Fresh figs, halved or quartered |
| Blueberries |
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Fresh apricots, halved |
| Orange segments |
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Bananas, peeled and sliced |
| Strawberries, cut in half |
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Plums, halved or quartered |
| Grapes, in small clusters |
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Limes, very thinly sliced |
| Peaches, peeled and sliced |
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Lemons, very thinly sliced |
| Pears, sliced |
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After adding the pastry cream to the tart shell, group each fruit to make a casual arrangement, as in the
photograph.
Place the larger fruit first and then spill the berries into the spaces to fill in.
Use one strong color, such as halved strawberries or a small bunch of red grapes, near the middle to give the design focus and height. |
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Pastry Cream
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| 6 extra-large egg yolks at room |
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2 cups whole milk |
| temperature |
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2 tablespoons unsalted butter |
| ¾ cup sugar |
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1 teaspoon pure vanilla extract |
| 3 tablespoons cornstarch |
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2 tablespoons heavy cream |
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1 teaspoon Cognac or brandy |
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In the bowl of an electric mixer fitted with a paddle attachment, beat the egg yolks and sugar on medium-
high speed for about 3 minutes, until the mixture is light yellow and falls back into the bowl in a ribbon. On low speed, beat in the cornstarch.
Bring the milk to a boil in a large saucepan and, with the mixer on low, slowly pour it into the egg mixture.
Then pour the mixture back into the saucepan.
Cover over medium heat, stirring constantly with a whisk or wooden spoon, until the mixture is thick, about 10 minutes.
Bring to a boil and cook on low heat 2 to 3 more minutes. Taste to be sure the cornstarch is cooked.
Remove from the heat, mix in the butter, vanilla, cream, and Cognac and strain into a bowl. Place plastic wrap directly on the custard and refrigerate until cold. Makes 2½ cups. |
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This recipe is from The Barefoot Contessa Cookbook. |