This beautiful fruit tart makes a stunning addition to any summer meal.
The Martha Stewart Show
Yield Makes one 9-inch tart
- 1/2 recipe Pate Sucree (http://www.marthastewart.com/281955/pate-sucree)
- All-purpose flour, for work surface
- 1/2 cup heavy cream
- 1 teaspoon sugar
- Pastry Cream (http://www.marthastewart.com/256112/pastry-cream)
- 1/4 cup red currant jelly, seedless raspberry jam, quince jelly, or apricot jam
- 4 cups mixed berries, preferably blueberries, blackberries, and raspberries
- On a lightly floured work surface, roll out dough to a 12-inch round, about 1/4-inch thick. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch round fluted tart pan with a removable bottom, pressing into edges. Using a sharp paring knife, trim dough flush with pan. Chill tart shell until firm, about 30 minutes.
- Preheat oven to 375 degrees. Prick bottom of dough all over with a fork. Line with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges are just beginning to turn golden, about 40 minutes. Remove parchment paper and weights; continue baking until deep golden all over, 10 to 15 minutes. Cool tart shell completely on wire rack.
- Meanwhile, place heavy cream and sugar in the bowl of an electric mixer fitted with the whisk attachment; beat until soft peaks form. Working in batches, gently fold whipped cream into pastry cream; set aside.
- Place jelly or jam in a small saucepan over medium-low heat, stirring, until melted and smooth. Set glaze aside to cool slightly.
- Spoon pastry cream mixture into cooled tart shell and spread evenly with an offset spatula. Top with berries; brush berries with glaze. Tart is best served the day it is made.
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