Saturday, July 9, 2011

July 4 Fruit Tart

For July 4 celebrations in 2009 and 2010, we made a fruit tart. It is THE fruit tart. We love this fruit tart. We decided to make it every July 4, but then this year, we went away. We did not take the tart pan, nor the recipes for the crust and filling. It was a fruit tartless July 4. I was kind of sad.We returned home July 5 and on the morning of the 6th, as we were making the grocery list, I mentioned fruit tart for dessert. SP agreed. We both had been thinking of fruit tart so it was pretty easy to decide to make this.
It might have been a couple of days late, but we still got our annual July fruit tart. It's a shortbread crust (flour, sugar, butter, lemon zest, egg yolk) with pastry cream filling (milk, vanilla bean, sugar, flour, cornstarch, and 4 egg yolks). Both the tart and pastry cream filling recipes are from Joy of Cooking.This year, we used blueberries, blackberries, and cherries for the fruit on top. Our cream seemed a bit runnier than in past years, but it tasted just as good.Our crust stuck for the second year in a row. I think next year we will grease and flour the fluted tart sides as well as the tart pan bottom even though it says to not grease and flour the fluted sides. I get sad when crust breaks away and sometimes lands on the floor. I like crust. It's usually my favorite part of desserts like this.But the vanilla pastry cream is pretty darn tasty, too. I love seeing the flecks of vanilla bean in it. And the fruit? This is my favorite time of year because of the cherries and berries. Mmmmmm good. These blueberries are much better than the last batch we bought at Costco (they were kind of seedy/gritty).

Fourth of July Fruit Tart. So good. Even after July 4.

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