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California
Fruit Tart
Buy the puff pastry in the store already in sheets.
If
anyone really wants to make it
e-mail
me and I'll put the recipe out here.
Pastry Cream Yield: 2 quarts
1
qt
Milk
8 oz Sugar
4 oz
Butter
3 oz
Cornstarch
4 ea
Eggs
4 ea
Egg yolks
- Combine the milk, half
of the sugar, and
the butter in a saucepan. Bring this to a boil.
- Stir together the
remaining sugar and
cornstarch. Add the eggs and the egg yolks
to this mixture and blend well.
- Add 1/4 of the hot milk
mixture into the egg
mixture and mix, then add that to the
remaining milk
mixture, mixing well. Then
bring the pastry cream to a second
boil.
Remove the pastry cream from the heat,
strain it, and cool it an ice
bath, occasionally
folding the mixture while cooling.
Preparation Method
1. Put the puff pastry in a tart mold that has
been greased. Poke with a fork many times.
Cook in 450° oven until done, about
10 minutes.
2. Spread the pastry cream (recipe below) on
the cooled tart shell evenly about 1/4 inch
high.
3. Cut fruit of your choice and place on pastry
cream. Above, I used strawberries, kiwis,
and
bananas.
4. On the stove heat up 1/2 cup apple jelly and
1/4 cup Gran Marnier until liquid. Brush
this
hot liquid all over the fruit on the pie to both
add flavor and seal.
5. Cut and serve, it's nice with vanilla sauce.
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