My family isn’t so big on dessert. We typically just have a big fruit spread after dinner (which is very Iranian of us). It was my dad’s birthday this week, so I wanted to make something with more than just fruit. I have a childhood memory of him liking a specific tart with cream and fruit (of course), so I decided to recreate this for his birthday.
After searching through many, many tart crust recipes, I ended up using David Lebovitz’s French tart dough recipe because, well, the French definitely do pastries the best. It’s a bit of a different way to make a crust, but much easier than the traditional way. The result is a very flakey and buttery crust, possibly the best I’ve had and perfect for a fruit tart. For the filling, I used the Williams-Sonoma pastry cream recipe and topped it with raspberries, strawberries, kiwis, and blueberries. The result is a pastry that I have to say, is comparable to anything you’ll find in Paris.
9 inch pie pan
6 tablespoon unsalted butter (cut into pieces)
1 tablespoon olive oil
3 tablespoon water
1 tablespoon sugar
1/8 teaspoon salt
1 cup flour
1 cup heavy cream
1/4 cup sugar
1 1/2 tablespoon cornstarch
pinch of salt
2 egg yolks (slightly beaten)
2 tablespoon butter
1 tablespoon vanilla extract
fruits: sliced strawberries and kiwis, whole raspberries and blueberries
Crust (from David Lebovitz’s French tart dough recipe):
1. Preheat the oven to 410 degrees F (210 C) and wrap pie pan with foil.
2. In a ovenproof bowl or dish, combine the butter, oil, water, sugar, and salt.
3. Place dish in oven for 15 minutes.
4. Remove dish from oven and add in the flour.
5. Stir until the flour is incorporated and you can form a ball.
6. Transfer the dough to the pie pan and spread with a spatula.
7. Once the dough is cool enough to handle, pat the dough into the pan and use your fingers to press up the sides. Note: the crust will shrink, so make sure that you have enough of the dough on the sides to account for the shrinking.
8. Use the spatula to spread and even out the dough in the pan.
9. Prick the dough with a fork about 10 times and place crust in oven.
10. Bake the crust for about 15 minutes (until it is golden brown).
*If you decide to need to make the crust in advance, place the raw dough in the pan in the refrigerator. Bake the crust the same day you plan on serving the tart.
Pastry cream (from Williams-Sonoma):
1. Simmer the heavy cream in the saucepan.
2. In a bowl, stir the sugar, cornstarch, and salt.
3. Gradually add the heavy cream into the bowl while whisking constantly.
4. Pour the mixture back into the saucepan and cook over medium heat while whisking constantly.
5. Once the mixture starts boiling and thickens (about 7-10 minutes), whisk in the egg yolks. Stir constantly for another 2 minutes.
6. Remove the saucepan from the heat and stir in the butter.
7. Allow the cream to cool to room temperature (stirring occasionally).
8. Add in the vanilla, cover, and refrigerate the cream until it’s chilled and ready to use.
Preparing the tart:
1. Remove the crust from the foil on a serving plate.
2. Spread the pastry cream on the crust.
3. Arrange the fruit and serve!