![]() ![]() Let the glaze set for 1 hour before serving. Spoon the glaze over the tarts and top with the sprinkles. Add the cream and reserved tablespoon preserves, then mix until smooth. To make the glaze, sift the powdered sugar into a large bowl. Then add cold water and process just until the dough starts to stick together. Add 1/2 cup cold butter and pulse until the mixture resembles coarse meal. Add flour, powdered sugar and salt to a food processor and process to blend. Don't spend too much time rolling it, though, or you'll overwork the dough, and the pastry will be too tough. Spray a mini muffin pan with nonstick spray. Gently press the tops to distribute the preserves evenly and transfer to the prepared sheet pan.īrush the tops with the remaining egg wash and bake until barely golden, 20 to 25 minutes. On a lightly floured work surface, roll out the pastry dough to a thickness of about a 1/4 inch, and as even as possible. Place the remaining rectangles over the preserves, crimping the edges with a fork to seal. Brush half of the rectangles with the beaten egg.Īdd 1 teaspoon preserves to the middle of each of the rectangles that have been egg washed (reserve 1 tablespoon preserves for the glaze). ![]() Roll out the whole thing and trim into a 10-by-18-inch rectangle.Ĭut the dough into twenty-four 2-by-3-inch rectangles. Step 2: Make the Pastry Cream Pastry cream, or crme ptissire, is a sweet, vanilla pudding-like custard that is used. With a rolling pin, roll back and forth over just the center of the dough to bind the pieces together, making the pastry an even thickness. Step-by-Step Instructions Step 1: Prepare the Crust Prepare the pte sucre recipe through baking and cooling. This classic French fruit tart combines three equally delicious elements: a crisp, buttery shortbread crust (or pte sucre ), a creamy vanilla custard (or crme ptissire), and heaps of fresh fruit. Lay the two pie crusts on a clean surface, overlapping them by 3 inches. This classic French fruit tart has a buttery shortbread crust, a creamy vanilla custard, and heaps of fresh fruit. Line a sheet pan with parchment paper and set aside. Slice into 8 wedges and serve with a dollop of whipped cream.Preheat the oven to 400 degrees F. With a pastry brush, glaze the entire tart. Cluster the raspberries in the center of the tart.įor the glaze: Combine the limeade, cornstarch, lime juice and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Add another circle of strawberries, filling in any spaces with blueberries. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. ![]() Vanilla: I love to use pure vanilla extract for ultimate flavor. Set aside to cool.įor the filling and topping: Beat the cream cheese, sugar and vanilla together until smooth. This fruit custard tart recipe is perfect to make during the spring and summer time. Each tart is specially crafted to reflect the tastes of the summer. Bake for 10 to 12 minutes, until very lightly browned. They are sure to look incredible on your summer dessert table. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. For the crust: In a food processor, combine the confectioner’s sugar, flour and butter, and process until the mixture forms a ball. ![]()
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