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Berry Birthday Tart

 Birthday Berry Tart

I was intimidated watching bake-off and professionals make tarts but it turns out making a fruit tart is do-able! After looking at a few different recipes, I came up with this version to pack more flavors into the tart shell, which turned out tasting great, thankfully :)


Take your time. Watch different videos about technique if you are needing more tips. It is not a quick process. The components can be made the day ahead which is helpful if you have the warning. 


You can also use this recipe to make about 8 mini tarts 



Paté Sucre

Sweet tart dough for shell

This makes enough dough for a large 11” tart - use less for smaller pans, 

it can be stored in freezer for a couple months.

If you don’t have a tart pan, I used a springform so I could still have the shell exposed

Some recipes suggested a pie dish.


Crumble together with fingers, pastry blender or paddle on mixer - briefly -

work quickly- do not melt the butter with fingers or friction-


3/4 c COLD unsalted butter, cut into small cubes
2 1/2 cup all-purpose flour


When combined and the butter is petite pea sized throughout, add


2/3 cup powdered/confectioner’s sugar
1/2 tsp fine sea salt


Gently mix in


2 egg yolks, COLD
1 tsp vanilla extract

zest of 1 lemon


Press together in ball, if too crumbly add 1 T COLD water at a time.

Do not make the dough sticky/wet, just enough to form into a ball when pressed

Roll ball into a log and then wrap in plastic wrap and chill for at least one hour


AFTER CHILLING, Prepare for tart pan:

 

roll a circle between parchment paper, do not add flour, this works well for mini tarts OR

shape / press into tart pan directly, press corners with edge of something sturdy like a measuring cup

Make the bottom as even as possible, about 1/4” depth

Trim edges to create smooth plane

chill again while oven heats, some recipes suggested up to 30 minutes

Blind bake for 20 minutes in tart pan placed on cookie sheet for stability at 350 degrees

let cool before removing tart or springform ring



Vanilla Pastry Cream


Combine into saucepan - without heat at first -


1 cup heavy cream

1 Tb cornstarch

3 T granulated sugar

2 egg yolks

1 tsp vanilla bean paste (or 1 vanilla pod of seeds)

1/4 tsp salt

( I am going to try lemon zest in this next time!) 


Then turn on medium heat when you can stay at the stove to

Stir CONSTANTLY until thickening begins

remove from heat immediately and keep stirring to prevent lumps and burns

 transfer to a shallow, cold container

Cover the surface of the cream with plastic wrap to prevent film developing

Chill at least an hour. 



ASSEMBLY

After tart shell has cooled, spread cooled cream across the surface 

layer chosen berries lightly on top of the cream

Wash and allow your berries to dry ahead of time 


1/2 - 1 c raspberries

1/2 - 1 c blueberries


glaze with melted clear  jelly, apple or currant, etc.  if desired


Serve with whipped cream/coconut cream on top



Of course you can add other fruits, just know that higher water content fruits can seep into cream if the tart is stored for any length of time.

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