Fresh Fruit Tart with Preserves or Pastry Cream
Source: Victoria Magazine; August 2000
Yield: 6 to 8 servings

One 10-inch baked tart shell (recipe follows)
1 cup raspberry preserves or 1 cup pastry cream, recipe follows

Select fruit from the following list:
raspberries
blueberries
strawberries, cut in half, stems attached
seedless grapes, in small clusters
peaches, peeled and sliced
pears, sliced
kiwis, peeled and sliced
mangoes, peeled and sliced
papayas, peeled and sliced
fresh figs, halved or quartered
fresh apricots, halved
bananas, peeled and sliced
plums, halved or quartered
limes, very thinly sliced
lemons, very thinly sliced

Spread the tart shell with either the raspberry preserves or with the pastry cream, smoothing filling into an even layer. Group each fruit to make a casual arrangement. Place the larger fruit first and then use the berries to fill in the spaces. Use brightly colored fruit, such as halved strawberries or a small bunch of red grapes, near the middle to give the design focus and height.

Tart Shell
3/4 cup unsalted butter at room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
A pinch of salt

Preheat the oven to 350[degrees] F.

In a bowl with an electric mixer, beat the butter and sugar until just combined, then beat in the vanilla.

In another bowl sift the flour and salt. Add the dry ingredients a little at a time to the butter mixture, beating on low speed until the dough starts to come together.

Transfer dough to a lightly floured surface and shape it into a flat disk. Press the dough into a 10-inch round or 9-inch square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm,

Butter one side of a square of aluminum foil; fit inside the tart and place it, buttered side down, on the pastry. To weigh it down, spread a handful of dried beans or rice on the foil.

Bake for 20 minutes.

Remove the foil (and beans or rice), prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.

Yield: one 10-inch tart shell

Pastry Cream
3 extra-large egg yolks at room temperature
1/3 cup, plus 1 tablespoon sugar
1 1/2 tablespoons cornstarch
1 cup whole milk
1 tablespoon unsalted butter
1/2 teaspoon pure vanilla extract
1 tablespoon heavy cream
1/2 teaspoon cognac or brandy

In a bowl with an electric mixer, beat the egg yolks and sugar on medium-high speed for about 3 minutes, or until the mixture is light yellow and falls back into the bowl in a ribbon. On low speed, beat in the cornstarch.

Bring the milk to a boil in a large saucepan and, with the mixer on low, slowly pour it into the egg mixture. Then pour the mixture back into the saucepan.

Cook over moderate heat, stirring constantly with a whisk or wooden spoon, until the mixture is thick, about 10 minutes.

Bring to a boil and cook on moderately low heat for 2 to 3 minutes. Taste to be sure the cornstarch is cooked.

Remove from the heat, mix in the butter, vanilla, cream, and cognac, and strain into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.

Yield: about 1 cup