Tart - Fruit with Custard  (Flan with fruit.)


Baked Pate Sucree

1 - 1 1/2 batches chilled Cream Patisserie

Red Currant Glaze

Sieved Apricot Jam

Prepared assorted fruit.



Brush the pastry case with the apricot jam.  Spoon in the cream patisserie and spread evenly on the base.  Arrange the prepared fruit in concentric circles on top of the cream.  Spoon the red current glaze evenly over the fruit up to the edge of the pastry so it forms a seal and let set.  Removed tart from pan before serving.


Tart - Sweet Crust (Pate Sucree)


Mix:      1 1/4 c. flour                  1 pinch salt

Add and mix until crumbly:          7 T. butter

Mix in with fork:                          1/4 c. sugar

     and              1 t. grated lemon zest

Mix together:      1 egg yolk         1 T. water

  and add egg yolk/water mixture to above.


Knead dough briefly.  Wrap in plastic wrap and chill for at least one hour.  Let warm up to room temp. and roll out between a piece of saran wrap and wax paper.  Line tart pan with pastry and chill at least one hour prior to baking.  If filling will be soggy, can brush with lightly beaten egg white to seal.


If it is baked alone: Prick all over with fork.   Line with cooking parchment and fill with pie weights or dried beans.  Oven 400.  Bake for 10 minutes.  Remove weights and bake 10-15 minutes longer.                         

Tart - Cream Patisserie


1 c. + 2 T. milk

3 egg yolks                   3 T. sugar

1 1/2 T. flour                  1 1/2 T. cornstarch

3 T. cream                     1 t. good vanilla extract


Beat egg yolks and sugar until creamy in a heatproof bowl.  Add flour and cornstarch and mix well. Bring milk to boil in a small saucepan.  Pour into egg yolk mixture while stirring.  Return to pan and bring to a boil stirring vigorously. Simmer while stirring for 2 minutes or until thick.  Removed from heat and stir in cream and vanilla.  Pour into bowl and press plastic wrap on surface.  Chill for at least 2 hours before using.


Tart -Red Currant Glaze



3-4 T. red currant jelly

2-3 T. water or kirsch

until melted. Let cool until slightly thickened.  Brush over fruit tart and chill.


Note: I have had problems with this being quite runny.  May want to dissolve a bit of unflavored gelatin first and add jelly & kirsch.