Berry & Cream Tartlets
Martha and Emma Thompson prepare colorful fresh fruit tartlets.
Berries and Cream Tartlets
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Berry & Cream Tartlets
Martha and Emma Thompson prepare colorful fresh fruit tartlets.
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Martha Stewart Living, June 2010
- Yield Makes thirty-two 2 1/2-inch tartlets or twenty-five 3-inch tartlets
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Ingredients
For Assembling
- 4 cups mixed fresh berries, such as blackberries, blueberries, currants, and strawberries
- 1/2 cup apricot jam, warmed and strained (optional)
For the Crusts
- 2 sticks cold unsalted butter, cut into small pieces
- 1/2 cup sugar
- 2 cups all-purpose flour, plus more for surface
- Salt
For the Filling
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 6 large egg yolks
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- Salt
- 1/2 teaspoon pure vanilla extract
Directions
- Make the crusts: Beat butter and sugar with a mixer on low speed until just combined. Add flour and 1/8 teaspoon salt; beat on low speed until dough comes together, 3 to 5 minutes. Press dough into a disk, and wrap in plastic. Refrigerate for 20 minutes.
- Preheat oven to 325 degrees. Roll out dough to a scant 1/4-inch thickness on a lightly floured surface. Cut out thirty-two 3-inch rounds or twenty-five 3 1/2-inch rounds, and fit each into a 2 1/2- or 3-inch tart pan. Trim excess dough flush with edges of pans using a knife. Refrigerate until firm, at least 1 hour or overnight. Bake, pressing down dough if puffing, until pale gold, about 25 minutes. Let cool completely.
- Make the filling: Heat milk and 1/2 cup cream in a medium saucepan over medium-high heat until almost boiling. Whisk together yolks, sugar, cornstarch, flour, and a pinch of salt. Slowly pour some of the warm milk mixture into yolk mixture, and whisk to combine. Pour yolk mixture into saucepan with remaining milk mixture. Bring to a boil, whisking constantly, and cook for 1 minute, continuing to whisk.
- Strain mixture through a fine sieve, and whisk in vanilla. Place plastic wrap directly on surface of pastry cream, and refrigerate at least 1 hour or overnight. When ready to use, whip remaining 1/2 cup heavy cream until soft peaks form. Fold into pastry cream.
- Assemble the tarts: Fill each tart shell halfway with pastry cream. Top with berries; gently brush with jam.
C'est fantastic! I halved the recipe and it came out lovely. The only note I'd make is that the 3-1/2" rounds were still a little for my small tart pans... and the cooking time was far longer than I needed (I only needed about 8-10 min). This was my first time making tarts... perfect for a picnic (if you can pack delicately!). xx
I made this today and it was just lovely. The filling was so light and fluffy. Has been added to my collection for future reference!