Recipe: La Madeleine's Seasonal Fruit Tarts (with almond tart shells and pastry cream)

LA MADELEINE'S SEASONAL FRUIT TARTS

FOR THE ALMOND TART SHELLS:
1 cup confectioner's sugar
1 1/2 cups flour
1/2 teaspoon salt
3/4 cup ground almonds
2 teaspoons almond extract
1 cup unsalted butter

FOR THE VANILLA PASTRY CREAM:
1/2 cup granulated sugar
2 cups milk or heavy whipping cream
3 tablespoons cornstarch
4 egg yolks
4 tablespoons unsalted butter
1 teaspoon natural vanilla extract

FOR THE BERRIES, FRUIT AND GLAZE:
Fresh seasonal fruit (2 pints fresh berries or a mixture of fruit that could include oranges, kiwi and grapes)
1 cup apricot or red currant jelly or jam

FOR THE ALMOND TART SHELLS:
Preheat oven to 350 degrees F. Butter 8 tartlet pans (each about 3 1/2 inches in diameter) and set aside.

In bowl of food processor, combine confectioners sugar, flour, salt, almonds and almond extract. Process to mix. With machine running, add 1 cup butter, 2 tablespoons at a time. Process until dough forms ball (if dough is too soft, wrap in wax paper and refrigerate 40-50 minutes).

Press dough into tartlet pans and bake 15-20 minutes or until golden brown. Remove from oven and set aside on cooling rack.

TO MAKE THE VANILLA PASTRY CREAM:
In large saucepan, combine 1/4 cup granulated sugar and milk (or cream) and bring to boil, stirring occasionally.

In separate mixing bowl, combine remaining sugar and cornstarch. Add egg yolks and whisk to combine. Pour 1/4 of te boiling milk mixture into egg mixture to temper, stirring constantly. Pour egg mixture immediately back into the hot milk, stirring constantly as the pastry cream mixture thickens and comes to a complete boil.

Remove pastry cream from heat, add 4 tablespoons butter and vanilla extract and stir until the butter completely melts. Pour pastry cream into a shallow bowl, cover with plastic wrap and let cool to room temperature. If not using immediately, store in an airtight container in the refrigerator.

TO FINISH THE TARTS:
Spread cold pastry cream into the bottom of tart shell and cover with fresh fruit.

Place jelly in small saucepan over medium heat. When liquefied, carefully brush glaze over fruit, using a pastry brush. Serve immediately.

Makes 8 servings
Source: San Jose Mercury News, June 28, 2000