PARISIAN FRUIT TARTS
These types of tarts - cake dough crust, covered with a thin layer of cream cake and a variety of shiny fruits - have been the mainstay of elegant cake shops in Paris and many other places for more than a century. In the past, the fruit was carefully arranged in concentric lines on the crust and then painted with simple glaze. Today, the arrangement has come out the window and the fruit is mixed with the style of a glaze fruit salad, making a more casual tart, and managing to pack more fruit. You want to use berries, kiwi (more for color than others), diced pineapple, and maybe some mangoes. Avoid fruits that will change color when standing like apples, pears, or peaches, or anything that is too runny, like melon. In addition, you can make various fruits yourself. This is basically a summer whore, best when all fruit and fruit are in season and at the peak of taste.
Six 4- to 4 1/2-inch tart skins made from Cookie Dough, the following recipe
cream cake
- 1 cup of milk
- 1/2 cup of heavy whipped cream
- 1/3 cup of sugar
- 3 tablespoons of multipurpose flour
- 4 egg yolks
- 2 teaspoons of vanilla extract
Topping and Glaze
About 5 cups of various kinds of fruits and berries, such as rinsed and dried blueberries; choose but raspberries are not washed; small strawberries rinsed, dried, peeled, and halved; the kiwi is peeled, cut in half and sliced; peel and discard 3/4-inch diced pineapple; peel and diced mango
3/4 cup of apricot is maintained
For cream cakes, bring milk, cream, and half sugar to low heat. In a bowl, stir in the remaining sugar with flour, then shake in egg yolks. Beat a third of the boiling milk mixture into the egg yolk mixture. Return the milk to low heat and stir in the egg yolk mixture, stirring constantly until the cream thickens and boils. Let it boil, stir constantly, until it is slightly thickened, about 30 seconds. Remove from heat and shake in vanilla. Rub the cream into a glass bowl and press the plastic wrap to the surface. Cool to cool.
After the cream cake is really cold and you are ready to assemble the cake, layer each piece together in a large bowl, repeat the layers until you use all the fruit - this method will reduce mixing and bruising. the fruit is too much later.
To make glaze, combine preservatives and 2 tablespoons of water in a small bowl and mix well. Strain into a small saucepan and simmer on low heat, stirring occasionally. Let the glaze reduce to about 2/3 the original volume, then pour it into a shallow bowl and let it cool for 10 minutes.
Spread 1/6 cold cream pastry carefully on each layer of skin. Don't shake or beat the cream cake because it can melt. Simply scrape it to the crust and use a small metal offset spatula to spread it evenly.
Drizzle cold glaze over the fruit and use a large rubber spatula to gently toss the fruit and coat it with glaze. Rub the shiny fruit on top of the pastry cream neatly, making sure it reaches the crust edge and evenly bumps in the middle.
Open the tart mold and slide it from the bottom of the pan to the plate.
Presentation: This dessert does not need another to beautify it.
Storage: Try to assemble prostitutes as close to the time you want to serve them, even though they certainly can wait several hours at cold room temperature. If you want to assemble it at the last minute, separate the fruit so that the fruit does not stain the other fruit. Leave the glaze in the pan and reheat gently. So all you have to do is spread the cake cream on the crust, mix the fruit with glaze, and arrange the fruit on the tart skin.
Cookie Dough Tart Crust
- 2 unsalted butter sticks, slightly softened
- 1 cup of candied sugar, sifted after being measured
- 2 teaspoons of vanilla extract
- 1/2 teaspoon of lemon extract, optional
- 2 large egg yolks
- 2 1/2 cups of multipurpose wheat flour
Beat the butter and sweets sugar in the mixer stand with paddle attachments at the lowest speed until evenly mixed, then raise to medium speed and shake until light, about 3 minutes. Beat in extract, then egg yolks, one by one, shake gently after each addition. Use a rubber spatula to scrape the bowl and shaker and shake the flour at the lowest speed. Rub the mixture onto a work surface that is slightly sprinkled with flour and gently stir the dough 3 or 4 times to make it smooth. Divide the mixture into 6 parts and wrap it in plastic. Cool the mixture for several hours before rolling it up.
Soften one piece of dough at room temperature for about 15 minutes, then roll and straighten the pan, cut the excess mixture on the edge of the pan. Repeat with the remaining mixture. Punch the bottom of the bread skin with a fork and chill. Set the shelf at the middle level of the oven and heat it to 375˚F.
best source: http://www.nickmalgieri.com/news/2016/4/9/parisian-fruit-tarts
