fruit of the forest, (blueberries, strawberries, blackberries, raspberries, cherries)
1/2 cups apricot jam, strained
Preparation
2h 30 mins
0 mins
Low
1. Sweet tart pastry (refrigerate for 30 min) 2. Prepare the pastry cream 3. Pour the fruit over the cream 4. Brush the fruit with the jam 5. Serve and enjoy
For the sweet tart pastry: Mix in a bowl: 1 1/3 cups of all-purpose flour 1/4 teaspoon of salt 1/3 cup of powdered sugar, gradually incorporate the butter, add the egg yolk, water, vanilla extract, and knead until a smooth and homogeneous dough is obtained. Wrap the dough in plastic and refrigerate for 30 minutes.
Preheat the oven to 200°C. Grease a tart pan with butter. Work the dough with a handful of flour and roll it out with a rolling pin until it is larger than the size of the pan. Place the dough in the pan and use a fork to poke holes in the base. Refrigerate for 30 minutes. Cover the crust with paper and fill with raw beans. Bake for 10 minutes and then remove the paper and beans, and bake for another 10 minutes until the pastry is slightly golden and let it cool on a rack.
For the pastry cream: In a bowl, add the cream cheese and beat until it becomes pliable. Heat the milk over low heat with a vanilla bean. To the cream cheese, add the egg yolks, the cup of powdered sugar, the flour, and the half-and-half; beat until fully combined. Gradually add the milk to the mixture, stirring constantly until it thickens. Add a pinch of cinnamon and the zest of one lemon, remove from heat and let cool.
In the cooled tart shell, add the pastry cream and place the mixed berries on top. Proceed with the apricot jam, heating it over low heat for 10 minutes and then strain it. Brush the fruit with the jam and let it cool. And to finish, serve!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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