Sweet Flaky Pastry
1 ¾ cup all-purpose flour
1 pinch fine salt (kosher)
1 stick plus 1 tablespoon unsalted butter (9 tablespoons), CHILLED
1 cup confectioners’ sugar, sifted, plus additional as needed
1 large egg, lightly beaten
Special Equipment
Food processor
9-inch tart pan with removable bottom
Parchment paper silicone baking mats
Rolling pin
Pie weights (dried beans)
1. In large mixing bowl, sift together flour and salt.
2. In add all dry ingredients to food processor mix in the butter.
3. Add the egg and process until it forms a dough ball.
4. Turn the dough out onto a lightly floured surface (or silicone mat), and divide into two disk; wrap each disk in plastic wrap and refrigerate for minimum 2 hours or up to over night.
5. Before rolling out, remove the disks from the refrigerator, and let stand at room temperature for 20 to 30 minutes to soften.
Rolling out and blind baking tart shells:
1. On a lightly floured surface or silicone mat, roll on dough disk into a ¼ inch thick circle, approximately 12 inches in diameter.
2. Fold the dough in quarters, then place the point of the dough in the center of a buttered 9-inch tart or pie pan. Gently unfold the dough, and press into the sides of the pan. Chill 30 minutes before pre-baking
3. Prick the bottom of the pastry with a fork, and line it with parchment paper. Fill to the brim with pie weights (dried beans).
4. Bake in a preheated 350-degree oven for 15 – 20 minutes.
5. Remove the parchment paper and weights, and return to the oven until fully baked, about 15 to 20 minutes more. Remove the crust from the oven when it is about 5 minutes left to bake. Brush the warm glaze over the bottom of the crust and about an inch up the sides. Bake for 4 to 5 minutes more to set the glaze and brown the crust. Then, remove the tart pan from the oven, and cool the crust thoroughly on a cooling rack. The pastry sell will remain crisp for up to one day if left uncovered on the rack.
Fruit Tart with Lemon Curd
Lemon Curd:
6 large egg yolks, lightly beaten
¾ cup granulated sugar
½ cup freshly squeezed lemon juice (about 5 small lemons)
2 tablespoons finely minced lemon zest, divided (about 4 small lemons)
1 stick of unsalted butter, chilled, cut into ¼ inch cubes (8 tablespoons)
½ cup apricot preserves
2 tablespoons water
1 fully baked Flaky Pastry Shell*
2 cups ripe seasonal fruit **
2. Place the bowl over a pan of simmering water and cook, stirring frequently, until very thick, about 20 – 25 minutes. (Can use Double Boiler if you prefer)
3. Add the butter, one piece at a time, stirring o=constantly, until the butter is incorporated.
4. Strain through a course strainer into a bowl, then stir in remaining zest. Cool completely, then cover with plastic wrap and place in the refrigerator until needed. (make sure the plastic wrap touches the top of the lemon curd to prevent ‘crust’ from forming on top)
5. For the fruit: in a small sauce pan, mix the preserves and water over low heat until melted. Half of the glaze will be spread on the bottom of the tart shell, and half will be used to glaze the fruit.
6. Spread 1 cup of Lemon Curd over the bottom of the prepared, fully baked pie shell; arrange the fruit in an attractive pattern on top. Lightly brush the remaining melted preserves over the fruit, and serve immediately. (Note: Reserve the remaining half cup of curd for another use.)
Fresh seasonal fruit may include bananas, nectarines, strawberries, blueberries, raspberries, oranges, kiwis, apricots, grapes, mangoes, pears or any combination of fruit that you choose.
