STYLE

Seasonal fresh fruit highlighted in a rich and delectable custard tart

08/10/2012 01:48 EDT | Updated 10/10/2012 05:12 EDT
This elegant French tart highlights seasonal fresh fruit in a rich custard that is baked in a nutty pastry crust.

For a grand finish, dust it with icing sugar and serve with some sweetened whipped cream that has been lightly sprinkled with ground cardamom.

Summer Fruit Tart

Crust

250 ml (1 cup) all-purpose flour

125 ml (1/2 cup) ground toasted pecans

125 ml (1/2 cup) butter, softened

1 egg yolk

30 ml (2 tbsp) granulated sugar

Pinch salt

Filling

500 ml (2 cups) mixed fresh seasonal fruit (any combination of raspberries, blackberries, blueberries, pitted cherries, sliced peaches)

125 ml (1/2 cup) whipping cream

50 ml (1/4 cup) all-purpose flour

2 eggs, beaten

50 ml (1/4 cup) granulated sugar

15 ml (1 tbsp) grated lemon rind

15 ml (1 tbsp) vanilla

Pinch salt

Whipped cream (optional)

In a medium bowl, whisk together flour and pecans. In another bowl, using a fork, mash butter, egg yolk, sugar and salt until blended; add to flour mixture. Gradually mash egg mixture into flour mixture with fork to make a dough that holds together. Press into disc, wrap and refrigerate for 1 hour until chilled.

Heat oven to 190 C (375 F) with rack positioned in bottom third. Set out a 23-cm (9-inch) tart pan with removable bottom on a rimmed baking sheet.

Between waxed paper, roll out pastry into a 28-cm (11-inch) circle. Peel off top paper, invert pastry and fit into pan. Trim, if necessary, to leave 2.5-cm (1-inch) overhang; fold inside and press pastry together.

Spread fruit over pastry. In a bowl, gradually whisk cream into flour; whisk in eggs, sugar, lemon rind, vanilla and salt. Pour over fruit.

Bake on baking sheet in bottom third of oven for about 35 minutes or until golden and tip of knife inserted into custard comes out clean. Let cool on rack. Dust with icing sugar and serve with a dollop of whipped cream, if desired.

Makes 8 to 10 servings.

Nutrition information per serving: 278 calories; 4 g protein; 24 g carbohydrate; 19 g fat; 1.8 g fibre; 113 mg sodium.

Source: Dairy Farmers of Canada.

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