Beth’s Homemade Fruit Tart Recipe | ENTERTAINING WITH BETH

Beth’s Homemade Fruit Tart Recipe | ENTERTAINING WITH BETH


– Hey guys, Fourth of
July is almost upon us, and if you are looking for
a very festive dessert idea, I have got just the thing for you. My red, white, and blue fruit tart. I love this recipe
because it is so festive, so delicious, and so summery. It also doesn’t take that much time, if you’re willing to put
in a little bit of effort, and a lot of this can also
be done the day before. Let me show you how to make it. Okay, so the first thing
we’re going to do is prepare our pastry shell. Now a lot of you that
know me know how much I hate to blind bake pastry
shells, but I have come up with a technique that’s actually a lot easier when you have to prebake a pastry shell, and it’s basically called a cookie crust, and the cookie crust gets its name because of the way we
are going to prepare it is much like preparing a cookie dough. So the first thing we’re going to do is in the bowl of an electric mixer, we’re going to add half a cup of butter and a quarter cup of sugar. You can go ahead and just beat that up until it’s nice and combined
and scrape down the bowl. Then we’re going to add
one egg and one egg yolk. Now we’re adding the egg
because that is going to bind all these ingredients together and give it its crunch, and
we’re going to add the egg yolk because that’s going to give the shell a really delicious richness. And then we’re going to add
one teaspoon of vanilla, and then you can beat that up. And then in a separate
bowl we’re going to add one and three-quarters cup of flour and a half teaspoon of salt. Go ahead and just whisk
that up with a fork, and then you’re slowly going
to add this flour mixture to your butter mixture, just in thirds, beating all the while, until
it’s nice and combined. And then you will see you will have almost like a cookie dough on your hands. Go ahead and just roll that into a ball, flatten into a disk,
and then we’re going to wrap the whole thing up
into some plastic wrap. Now this whole thing can
be done the day before, and then you can put
it in your refrigerator until you’re ready to use it. And another reason why
I like this technique is when you go to
refrigerate your fruit tart, it will remain crisp. And there’s nothing worse
than having a pasty shell that has a limp, sort
of mushy texture to it. You want that nice crunch. And meanwhile we can
make our pastry cream. In a large bowl, you’re
going to add four egg yolks and a third of a cup of cornstarch. Go ahead and beat that up until you get a nice pale yellow paste, and
then you can set that aside. And then in a large
saucepan, we’re going to add two cups of milk, a
third of a cup of sugar, and one vanilla pod that has
been sliced down the middle with the seeds scraped out. And I also like to throw
in the pod as well, because you’ll just get
additional flavor that way. Then we’re just going
to simmer this mixture to allow the milk to get
infused with that vanilla flavor and have that sugar dissolve. Then you want to turn off the heat, fish out the vanilla pod,
and then we are going to slowly pour it into the egg
mixture, whisking all the while, just so you don’t scramble those eggs, until it’s nice and combined. Then you want to go ahead
and wash out that saucepan, and then in the clean
pan you’re going to place a fine mesh sieve over the top and pour your egg mixture through. And you’ll see it’ll catch
sort of pieces of vanilla or pieces of egg that
did happen to scramble. You want to do that so
that you end up having a nice, fine custard. Then we are going to heat
this mixture on medium high, just giving the custard a
chance to thicken and cook, and you’ll see it happens
very very quickly. So this is something you want to keep whisking all the while. You don’t want to step away from this, or you’ll end up with a really clumpy, sticky mixture really, really fast. Then you can remove it from the flame and add in a tablespoon of
butter and whisk that in, and you’ll see you’ll have
a really beautiful mixture. And then you can go ahead and transfer it right away to a shallow bowl. You do want to transfer it quickly, because the heat of that pan will continue to cook that cream, so you
want to get it out of the pan as soon as you can. Then once it’s in the
bowl, you can allow that to cool slightly and then go ahead and just place some plastic wrap on top, putting your hands down in
and kind of fastening it around the side so that
a skin doesn’t form, and then you’re going to
pop that in the fridge. And this also can be done the day before, or even really two days before. So now it’s time to bake our pastry shell. So you’re going to roll out
our dough on a floured surface, and then you can flop
it over your rolling pin and place it in your pan. Go ahead and start fitting
it around the side, trimming off any of the excess edges. And what I like to do sometimes
is flop those edges over to create a double crust. The engineering of a pastry shell really comes down to the crust. You want to make sure that
that is the strongest point, because we are going to
be filling this with cream and fruit, and it does need
a little bit of structure. But you just want to take a paring knife and trim off the edge so that that dough is flush with the tin. And then the last step
is just to take a fork and prick the bottom of the tart pan. That will allow that steam to escape as your tart shell bakes. Then the final step, just
to assure that our crust retains its shape, is we’re
going to place it in the freezer for just 10 minutes. That will get all that butter
to kind of harden up again, so that when it hits that hot oven, it’s not going to kind of droop on you and start to lose its shape. Then we’re going to pop
it in a 375-degree oven for just about 10 minutes. Then once it’s done, you
can allow it to cool, and at that point you can prep your fruit. I’m going to share the
design that I like best, but really it’s up to you. These can be so creative and beautiful, and, in fact, if you come
up with your own patterns, share them with me on Instagram. I always love to see what
you guys come up with. Okay, so we’re going to
start with the blackberries, and we’re just going to
start to select berries that are about the same size. If you find that you have blackberries that are a little bit
bigger than the rest, you can also cut them in half. Once you get your berries all lined up, then you can do the same
thing with the blueberries. Blueberries are a little bit easier, because they’re roughly all the same size. So are the raspberries. So it’s really more the
blackberries, I find, that need to be sized up. And then you’re also going
to pick one strawberry, the best strawberry of the bunch, because this is going to be
the crowning glory on top. And then you can just slice
off the top and get that ready. So we’re going to take our shell. and we’re going to remove it from the tin, and we’re going to place
it on a cake stand. And then we’re going to fill
it with the pastry cream, and you can go ahead and
level it out with a spatula, just making sure that you
have a nice, level surface. Then you’re going to do one
big circle of blackberries, and then one circle of raspberries. This is where the patience comes in, but it’s so gratifying when
you see it come together. So hopefully you stick with it, knowing that you’re going
to end up with something really beautiful in the end. And at this point I like to
do two rows of blueberries. I like to take my strawberry and place it right in the center, and then you can go ahead and fill in with another row of raspberries. It helps to position
that strawberry first, so you kind of get that real true center, and then it’s easier to kind
of put in the raspberries. And then the finishing
touch, we’re almost there, is just to brush our
tart with a little bit of liquefied jelly, just to give
our tart a beautiful shine. And this is that kind of ta-da moment that’s really associated with
a classic French fruit tart. Now I will say this,
you do want to make sure that you buy jelly and
not jam for this step, because the jam will usually
have pieces of fruit in it, and that doesn’t work as well. You really want something
that’s just crystal clear, and that’s what you’ll get with a jelly, and you will see you will have one beautiful-looking, festive dessert. People are always
impressed by a fruit tart, and if you take the steps to just prepare a little bit ahead of
time, the work involved is really not that bad for
the impact that you get. I hope you guys give this one a try, and let me know what you think. And I will see you back here next week for another delicious recipe. Until then, bye. (upbeat music)