Blueberry Or Strawberry Tart

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 1/2 cups flour
• 8 tablespoons butter, cut into pieces
• 1 pinch salt
• 1/2 teaspoon sugar
• 4 tablespoons ice water
• 1 pint fresh blueberries (strawberries will also do)
• 2 cups milk
• 1/2 teaspoon vanilla
• 3 egg yolks
• 1/3 cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon flour
• 1/2 cup currant jelly
• 4 tablespoons water

Recipe

• 1 preheat the oven to 375 degrees f.
• 2 combine the flour, butter, salt, sugar and water in a food processor and blend until the mixture forms a ball, perhaps 30 seconds.
• 3 using a rolling pin, roll the dough into a 1/4 inch thick circle about 13 inches in diameter.
• 4 pick up the dough by rolling it onto the pin and then unrolling it over a black tart pan with a removable bottom.
• 5 press gently into the pan, gathering the dough toward the wall of the pan to thicken the shell’s sides.
• 6 place it in the refrigerator for 10 to 15 minutes to allow the dough to relax.
• 7 cut a round of wax or parchment paper a couple of inches larger than the pan.
• 8 press it into the mold and weight it down with aluminum weights or beans to hold the dough in place during the initial “blind” baking stage.
• 9 bake for 15 minutes.
• 10 remove from the oven and take wax paper and weights out of the shell.
• 11 bake for another 7 to 10 minutes until light brown.
• 12 allow to cool.
• 13 spoon cool pastry cream into the tart shell; top with the blueberries.
• 14 generously brush currant jelly glaze over the berries so it fills all the spaces.
• 15 chill and serve.
• 16 to make the pastry cream: in a medium slant-sided saucepan, bring the milk and vanilla to the boil.
• 17 remove from heat but cover to keep warm.
• 18 in a small mixing bowl, combine the yolks, sugar, cornstarch and flour with a wire whisk.
• 19 ladle out 1/2 cup of the warm milk mixture and whisk it into the egg mixture.
• 20 add it to remaining milk in pot.
• 21 bring to a boil whisking constantly and thoroughly, scraping mixture from side of pot.
• 22 transfer to a metal mixing bowl and allow to cool.
• 23 currant jelly glaze: heat jelly and water in a small saucepan until completely liquefied and reduce slightly (about 5 minutes at medium heat).
• 24 pour into a small bowl; allow to cool to lukewarm (if it solidifies before use, warm it again briefly).
• 25 pierre franey’s kitchen.