Remember how I posted about my 2012 goal of finding more balance in my life? I’m happy to say it’s going well so far. I know it’s only been two weeks, but that’s a start, right? I’ve worked out more, found a new dedication to my work, and cooked plenty of healthy meals. But guess what? I’ve already learned that balance isn’t about doing what’s “good” for you all the time. Part of balance is relaxation, fun, and a bit of indulgence. Enter this tropical fruit tart.
As winter continues, many of us (even a cold weather lover like me) find ourselves longing for days of sunshine, sundresses, and suntans. How about bringing a little feeling of warm weather in with desert? With warming ginger and bright, sunny tropical fruits, this tart brings the feeling of a breezy summer lunch with girlfriends. Just what I needed to keep the balance.
Tropical Fruit Tart
from Mary Sue Milliken and Susan Feniger
For the pastry cream:
3 large egg yolks
1 c. whole milk
1 1-in. long piece fresh ginger, peeled, thinly sliced
1/2 vanilla bean, split lengthwise
1/2 c. sugar
2 TBSP cornstarch
For the crust:
1 3/4 c. all purpose flour
1/4 c. confectioner’s sugar
1 tsp. ground ginger
1/4 tsp. salt
10 TBSP chilled unsalted butter, cut into pieces
1 large egg yolk
3 TBSP water
For the tart:
2/3 c. apricot preserves
2 TBSP Cognac
3 kiwis, peeled, thinly sliced
1 ripe mango, pitted, peeled, thinly sliced
1/4 fresh pineapple, peeled, cored thinly sliced
1. To make the pastry cream, pour milk into heavy medium saucepan. Add ginger. Scrape in seeds from vanilla bean then add pod. Bring to simmer then remove from heat. Cover and let steep 30 minutes. Strain and return to same saucepan. Bring to a simmer.
2. Whisk 3 yolks, sugar, and cornstarch in medium bowl until well blended.
Gradually whisk in hot milk. Return mixture to same saucepan. Whisk over
medium heat until mixture thickens and comes to boil. Boil 1 minute.
Pour pastry cream into a clean bowl then press plastic wrap onto surface and
refrigerate until well chilled, about 4 hours.
3. To make the crust, mix flour, powdered sugar, ground ginger and
salt in processor. Add butter and pulse to cut in until
mixture resembles coarse meal. Whisk 1 yolk and water in small bowl to blend. Add to processor by tablespoonful and process until moist clumps form.
Gather dough into ball; flatten into disk. Wrap in plastic and
refrigerate at least 1 hour.
4. Preheat oven to 375 degrees F. Roll out dough on lightly floured surface to 14 inch round. Transfer to 11inch round tart pan with removable bottom. Line crust with foil, parchment, or coffee filter and fill with pie weights or dried beans. Bake until sides of crust are set, about 15 minutes. Remove foil and beans. Watching carefully, bake until crust is
golden, piercing with fork if bubbles form. Transfer pan to rack and
5. Combine preserves and Cognac in heavy small saucepan. Stir over low
heat until preserves melt. Transfer to processor; puree until smooth.
Brush half of syrup over bottom of crust. Spread pastry cream evenly over. Arrange fruit over pastry cream. Rewarm remaining preserve mixture and brush over fruit.
**Note: If left too long, the fruit juice may accumulate and run over the top of the tart. I’d recommend assembling no more than 2 hours before serving.