Fruit Tart with Vanilla Cream

Gestalt Fruit Tart
by
Luclare Cuisine

Balance and proportion are essential concepts in many disciplines.  Achieving balance and proportion implies order, lack of chaos and a properly functioning whole.  Getting things on both sides of the equal sign to balance can be pretty important in Mathematics – especially when doing things like building bridges or designing airplanes.  In the Legal profession the Scales of Justice symbolize the balancing of each opposing side’s arguments in the search for a fair and impartial resolution of a dispute.

  

In the Art World balance and proportion are used to great aesthetic effect.  As just one example, Leonardo da Vinci’s masterpiece The Last Supper might not have worked so well (both visually and factually) with 13 Apostles instead of 12.  As da Vinci proved time and again in his work, when all elements of a composition are in balance and expertly proportioned they can be skillfully merged together to form something far greater than the sum of the individual components.  

This concept is equally true in the Kitchen where the inspired balancing of various ingredients, thoughtfully combined in the proper proportions can yield a culinary masterpiece.  We have just such an artwork for you with our Gestalt Fruit Tart.  We borrowed a word of German origin – Gestalt - to emphasize that this Tart is something special - undoubtedly much more than the aggregation of its component pieces.  The crust is not too thick - not too thin with a deliciously flaky texture – providing the perfect canvas for this creation.  The filling is a sublime custard-like sea of goodness – creamy and not too sweet.  The fruit combines subtly with the other elements to make this dessert simply transcendent.  This Tart may not be the gourmet equivalent of da Vinci’s Mona Lisa but if she were still around to try this we’re sure it would make her smile. 

So lets get on with the cooking…

Fruit Tart with Vanilla Cream

Ingredients for Vanilla Cream:
1 cup heavy cream
1/2 cup whole milk
1/2 tsp vanilla extract
3 egg yolks, whisked
1/3 cup (74 g) granulated sugar
2 Tbsp (20 g) flour

Ingredients for Pastry Tart:

12 Tbsp (168g) unsalted butter  

1 1/4 c (192 g) all purpose flour  

1 Tbsp ( g) sugar                              

3 Tbsp of milk, whole                              

1/2 of salt 

Fruit, any combination of strawberries, any kind of berries, bananas, etc.                                

Ingredients for glaze:

1/3 c of apricot jelly

1 Tbsp of rum or vodka or water

You will need a small bowl, a medium size pot to prepare the cream and the pastry, and a medium size bowl to cool the cream. Also, a medium size pot to prepare the pastry tart and a 9 inch pastry tart with removable bottom, and a small pot to prepare the glaze.

Bake the tart at 400 F for about 18 minutes.

Note: This tart is best when prepared a day ahead. Also, it will keep fresh for a couple of days when covered and stored in the refrigerator.

Step 1

To prepare the cream, in a small bowl combine milk and flour, mix until flour is dissolved, set aside.

In medium pot combine heavy cream, vanilla, egg yolks, sugar, whisk.

Next add the milk/flour through a sieve, stir the ingredients with a whisk.

Place the pot over medium heat and keep stirring until the cream thickens and starts to bubble. After it bubbles continue to cook while stirring for a couple of minutes.

Remove from heat and transfer to a medium bowl. Cover with plastic wrap, place the plastic wrap right on the cream, this will prevent a thick skin forming on the cream. Set aside to cool (unless you're like Luci that loves to skim off the skin and eat it).

Step 2

To prepare the pastry, in a medium pot melt the butter, add the sugar, milk, salt. Over low to medium heat bring it to a boil, turn off the heat. 

Add the flour and with a wooden spoon, quickly mix all ingredients until they pull away from the sides of the bowl and form a ball.
Place the dough in the tart pan, using either a wooden spoon or fingertips press the dough evenly over the bottom and up the sides of the pan, and place the tart pan in the refrigerator.

Bake the tart pastry at 400 F for about 18 minutes. 

Once the pastry tart is done, set aside to cool, cover with plastic and place it in the refrigerator until ready to use. 

Step 3

Prepare the glaze: in a small pot place the apricot jelly and rum, heat until the jelly is syrupy.   

Put the tart together: fill the tart with cream and top it with your choice of fruit. Remember use your favorite fruit and have fun with it. 

Final step: using a pastry brush coat the fruit with the glaze. You can use other fruit jam although the apricot jam compliments any fruit without overpowering it.

Smacznego!

Luclare Cuisine!