Fruit Tart

Ingredients

Tart Shell Dough: 1 ¼ cups all-purpose flour ½ teaspoon salt ½ teaspoon salt ½ teaspoon sugar 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces ¼ cup ice water Tart: All-purpose flour, for work surface ½ cup heavy cream 1 teaspoon sugar Fresh fruit of choice (I use kiwi, blackberries, strawberry, blueberries, and raspberries) ¼ cup jam of choice (I use apricot) Servings: 14 Prep Time: 60 minutes Bake Time: 50-55 minutes Total Time: 2 hours

Instructions

1. For tart shell: process flour, salt, sugar, and butter in a food processor just until mixture resembles a coarse meal, about 10 seconds.

2. With machine running, add ice water. Process just until dough starts to come together (no more than 15 seconds). Turn out dough onto plastic wrap; press into a flat circle, and wrap.

Refrigerate at least 30 minutes or up to 2 days.

3. On a lightly floured work surface, roll out dough to a 12-inch round, about ¼ inch thick. With a pastry brush, sweep off excess flour - fit dough into a 9-inch round fluted tart pan with a removable bottom, pressing into edges. Using a sharp paring knife, trim dough flush with pan. Chill tart shell until firm, about 30 minutes.

4. Preheat oven to 375 degrees. Prick bottom of dough all over with a fork. Line with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges are just beginning to turn golden – about 40 minutes. Remove parchment paper and weights (or beans); continue baking until deep golden all over, 10-15 minutes. Cool tart shell completely on wire rack. 5. Meanwhile, place heavy cream and sugar in the bowl of an electric mixer fitted with the whisk attachment; beat until soft peaks form. Working in batches, gently fold whipped cream into pastry cream; set aside.

6. Place jelly or jam in a small saucepan over medium-low heat, stirring, until melted and smooth. I like to add a few teaspoons of water to thin it out. Set glaze aside to cool slightly.

7. Spoon pastry cream mixture into cooled tart shell and spread evenly with an offset spatula. Top with berries to desired design; brush berries with glaze. Best served chilled and enjoyed the same day it is made.