Birthday Fruit Tart

For my birthday Sam made an amazing fruit tart:

This is my favorite dessert in the world.  And let me tell you, I’ve bought fruit tarts from many pastries or bakeries, but this was the best tart I’ve ever had!

Remember, you can use different fruits- whatever you like.  Some suggestions: kiwis, raspberries, blackberries, plums or bananas.

Birthday Fruit Tart

For the crust:
1 1/4 cups flour
3 tbsp sugar
1/2 tsp salt
1 stick cold unsalted butter, diced
1/4 cup ice water
9-inch tart pan

For the filling:
5 extra-large egg yolks
3/4 cup sugar
3 tbsp cornstarch
1 1/2 cups heavy cream
1 tbsp unsalted butter
1 tbsp vanilla extract
1 tsp rosewater
1 pint strawberries, halved
1 pint blueberries
1/4 cup honey

In a food processor, add the flour, salt, and cold butter and pulse until crumbly.  Now slowly add the cold water until the dough comes together into a ball (you shouldn’t need all of the water).   Wrap the ball in cling wrap and put it in the fridge for a half hour.  Preheat your oven to 375ºF.

While that’s cooling off, you can work on the filling.  In a small pot, warm up the heavy cream, being careful not to let it bowl over.  In a stand mixer, beat the egg yolks together with the sugar for a few minutes until they’re nice and thick.  With the mixer on low, add the corn starch.  Now add the mixture to the milk and whisk constantly with the heat on medium low.  It will quickly begin to thicken.  When it reaches the consistency of pudding, turn off the heat and mix in the butter and vanilla (you can substitute with almost anything here; almond extract or even some good, black rum would be nice).  Transfer the mixture to a bowl and put in the fridge to cool.

Now roll the dough out on a well floured cutting board and add to a greased tart pan.  Toss it in the oven for 25-30 minutes until golden.  Remove the crust from the oven and pour the filling into the crust and smooth out with a spatula.  The filling may seem fairly firm, but don’t worry, it will soften up in the heated crust.  Now add the fruit to the top of the filling (I used strawberries and blueberries, but you can use whatever you want.  Peaches and raspberries would be good too.)  Mix the honey and rosewater together and microwave for 20 seconds, then brush it over the fruit.

That’s it!  Put the tart in the fridge to cool for 30 minutes and enjoy!

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