COPY-Fresh Fruit Tarte

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Courtesy of: Chef Eugenia Theodosopoulos, Essence Bakery


Almond pastry crust:
10 oz butter, softened at room temperature
1 tsp salt
¾ cup sifted powdered sugar
1/3 cup ground almond meal or flour
1 ½ tsp vanilla extract
2 eggs
3 cups all purpose flour
Soften butter. Add powdered sugar, ground almond meal, salt and vanilla and blend just to combine. Add eggs and 1/3 of flour, combine well. Add rest of flour and mix to combine ingredients. Wrap in plastic and chill for at least 2 hours.
Can store in fridge for several days or freeze for 2 months.


Pastry cream:
2 cups milk
2/3 cup sugar
1 cup egg yolks
¼ cup sifted corn starch
1 Tbsp vanilla extract
Place milk and half of sugar in sauce pan over med high heat and bring to boil. Combine egg yolks with other half of sugar and sifted cornstarch. Slowly temper boiling milk mixture onto egg yolk mixture and whisk well. Combine all of milk mixture with egg yolk mixture off heat. Return all of the mixed ingredients to sauce pan over
medium high heat, whisking continuously. Bring mixture to boil for 2 minutes and remove from heat. Wrap in plastic.


Almond cream:
7 ounces butter – at room temperature
¾ cup sfited powdered sugar
¾ cup finely ground almond meal
2 eggs
1 Tbsp rum or cherry liquor
Combine all ingredients. Mix with pastry cream to make frangipan.
Preheat oven to 400 f. Roll out pastry crust, poke holes and line low tart pan with pastry. Fill 3/4 way with frangipan. Bake for about 20 minutes or until browned and set. Cool and decorate with fresh mangos, raspberries, strawberries, blueberries or any other favorite fresh fruits.  
Another alternative is to bake raw apples or pears thinly sliced on top of frangipan.