Summer Fruit Tart
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- Yield Makes one 9-inch square tart
Ingredients
- All-purpose flour, for dusting
- Pate Sucree
- 1/2 cup cold heavy cream
- Buttermilk Pastry Cream
- 2 cups blackberries
- 6 ounces fresh figs (about 6), quartered
- 1 cup blueberries, picked over
- 1 cup strawberries, hulled and halved lengthwise
- 1/4 cup red currants
- 2 tablespoons red-currant jelly
Directions
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On a lightly floured surface, roll out dough to 1/4 inch thick. Gently press dough into a 9-inch square tart pan with a removable bottom. Trim dough flush with top edge of pan. Refrigerate until cold, about 30 minutes.
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Preheat oven to 375 degrees. Prick bottom of dough all over with a fork. Line with parchment; fill with pie weights or dried beans. Bake until edges are golden, 15 to 17 minutes. Remove parchment and weights; continue baking until surface is golden, about 20 minutes. Let cool on a wire rack. Remove tart shell from pan.
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Beat heavy cream until soft peaks form. Gently fold into pastry cream; pour into tart shell. Arrange fruit on top of cream in concentric squares. Refrigerate. Meanwhile, heat jelly with 2 tablespoons water in a small saucepan over low heat, stirring, until thinned, about 2 minutes. Pass through a fine sieve into a small bowl. Brush glaze over figs.
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