Classic Fresh Fruit Tart with Pastry Cream

Name: Classic Fresh Fruit Tart with Pastry Cream
Yield: Makes one 9- to 9 1/2-inch tart
Ingredients: 2 cups, half-and-half; 1/2 cup, granulated sugar; pinch, table salt; 5 , large egg yolks, chalazae removed (see note); 3 tablespoons, cornstarch; 4 tablespoons, unsalted butter (cold), cut into 4 pieces; 1 1/2 teaspoons, vanilla extract; 1 , large egg yolk; 1 tablespoon, heavy cream; 1/2 teaspoon, vanilla extract; 1 1/4 cups, unbleached all-purpose flour (6 1/4 ounces; 177 grams); 2/3 cup, confectioners' sugar (about 3 ounces; 85 grams); 1/4 teaspoon, table salt; 8 tablespoons, unsalted butter (1 stick), very cold, cut into 1/2-inch cubes; , Fruit, unwashed; 1/2 cup, red currant jelly or apple jelly

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Appears in Cook's Illustrated July/August 2001, America's Test Kitchen TV

Desserts or Baked Goods

Fruit

Fruit Desserts

Tarts

Bakery tarts look elegant but are often tasteless and rubbery. Here's a step-by-step guide to making your own pâtisserie creation that will taste as good as it looks.

SERVESMakes one 9- to 9 1/2-inch tart

TIME1¾ hours, plus 4 hours chilling, 30 minutes freezing, and 30 minutes cooling

has video

WHY THIS RECIPE WORKS

Fresh fruit tarts usually offer little substance beyond their dazzling beauty, with rubbery or institutionalized pudding fillings, soggy crusts, and underripe, flavorless fruit. We set out to create a buttery, crisp crust filled with rich, ...

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