“I started making this when I was little with my grandmother, and we always used fresh strawberries she grew in her garden. I moved to NYC since then, and started using various fresh berries I found at the local farmers market. It is just an old time favorite of mine and brings back memories of me cooking with Grandma! Don't worry about the amount of steps, its just a lot of explanation, not work! This is very easy!”
READY IN:
45mins
SERVES:
8-10
YIELD:
1 Tart
UNITS:
US

Ingredients Nutrition

  • Tart Crust
  • 14 lb butter, cold, chopped into pieces
  • 1 12 cups flour
  • 2 tablespoons sugar
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 12 teaspoon almond extract or 12 teaspoon walnut oil
  • Custard Layer
  • 2 egg yolks
  • 14 cup sugar
  • 14 cup flour
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • Fruit Topping
  • 3 cups any fresh fruit
  • 12 cup apricot jam, with
  • 2 tablespoons water, added

Directions

  1. To make the crust:
  2. Blend all the ingredients with a pastry blender, (as you would a pie crust) until small beads or pea sized pebbles form.
  3. Kneed and roll the dough out into a 9 inches circle.
  4. Place the dough in a 9 inch, small rimmed, springform pan, (but any pan you have on hand will do) and "blind bake" it at 350°F for 25 minutes or until the crust is golden brown.
  5. Set aside to cool.
  6. To make the custard:
  7. Wisk your egg yolks, sugar, and flour in a medium sized bowl until it gets thicker and turns a pale yellow color.
  8. Heat the milk in a saucepan until it starts to simmer, then take it off the stove.
  9. Slowly incorporate the hot milk into the egg mixture, while whisking the whole time. Doing this slow in important cause you don't want your eggs to curdle.
  10. Then put the custard mixture into the pot and continue to cook it on low heat for 6 minutes or until it coats the back of a spoon, kinda like a cream soup.
  11. Then, put it into another bowl, and cover it with plastic wrap. The plastic wrap has to be on the liquid its self so that gross thick skin doesn't form on top of it. and let it cool completely.
  12. Time to assemble:
  13. Once the custard and crust are totally cooled, you can pour the custard into the prepared crust.
  14. Make sure that the custard is spread evenly for good presentation.
  15. Then, (the fun part) layer you favorite fruit or fruits in any which way that you find to be beautiful!
  16. Once your tart is full of fruit, take your apricot jam that had the water added to it and microwave it until its thin.
  17. Spread the jam and water mix all over the tart with a pastry brush, and refrigerate the whole tart for at least 10 minutes (but that's not too necessary, just encouraged cause custard tastes better cold!).
  18. After that, enjoy!
  19. Remember that it is a custard and your leftovers, if there are any MUST be refrigerated!

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