RAINBOW FRUIT TART
Baking is such a relaxing and therapeutic activity. I love the precision is involves, but at the same time, cause I am so comfortable with baking, I can play around with ingredients and flavors now, and I know it will still turn out good. I took a Pie and Tart class from the Tante Marie Cooking School a few years ago, which was one of the most wonderful classes ever. I learnt to make so many different kinds of pies and tarts, and my favorite was the fruit tart! I love how the Pate’ sable’e Dough is so simple to make, and also the pastry cream is not too sweet, letting the flavors of the summer fruit shine through.
My daughter has loved rainbows and colors ever since she could understand colors! She loves rainbow foods, and I would make yogurt snacks for her, with rainbow fruits since she was a baby. When I am cutting vegetables for our dinners, she will come by and eat raw veggies just like that, making me a proud mama! I was itching to bake something a couple weekends ago, and she said ” Mama, why don’t you make a rainbow tart?” Looked into my fruit stash and I pretty much had everything for the Rainbow Tart, except Kiwis, but I had Green Pluots, which would work just as well for the green color in the rainbow!
FENNEL PASTRY CREAM:
Pastry cream is a form of custard, that is made with milk, egg yolks and corn starch essentially. It comes together very easily, but is requires a day chilling in the fridge. Pastry cream contains the following ingredients:
- Whole milk: Do not substitute it with a lower fat milk. The fat is required in the milk to work with the other ingredients, to form a good consistency of the pastry cream.
- Egg yolks: Egg yolks are rich and help to give the pastry cream, that silky smooth texture.
- Corn Starch: This helps to thicken the pastry cream.
- Granulated sugar: A small amount is required to sweeten the pastry cream.
- Fennel seeds: I love flavoring my pastry cream, and I have used fennel here, giving it that wonderful licorice taste, that I so love.
- Vanilla extract: Always vanilla extract to flavor it really well!
You can use any number of different ways to flavor your pastry cream. I have tried so many different spices, always whole spices, that are steeped into the whole milk, to give it that slight aromatics, and flavor, to complement the dessert.
PATE SABLE DOUGH:
The recipe here, makes 2 open rainbow tart doughs. You can use it to make different kinds of tarts during the summer. You would simply need to let the second disc/dough stay out for a few minutes, and then roll it out otherwise it will be too hard to roll it out.
What does the pate sable dough contain? It has the following ingredients:
- All purpose flour : I have actually substituted about a cup of flour with dark rye flour and the dough is wonderful, as seen here.
- Ground ginger: I love adding spices to my doughs, and ginger goes really well with fruit, so I add ground ginger in my sable dough.
- Granulated sugar : to sweeten the dough slightly. You can use this tart dough to make a savory open tart as well. The sweetness in the dough will be offset with the savory filling.
- Unsalted cold butter: Unsalted cold butter is added to tart dough to firstly bind the dough, and secondly give it that flakiness and lightness in the dough that is signature of a tart/pie dough.
- Egg : an egg is also added to bind the dough together
- Vanilla extract : I always flavor all doughs with vanilla extract. It is literally my jam!
- a pinch of salt: Always a pinch of salt to balance out the sweetness.
The dough is made, divided into two halves, and wrapped in a plastic wrap separately to make 2 round discs, which are then stored in the fridge, where the dough comes together. It needs time to settle, before rolling it and baking the tart.
BLIND BAKING THE TART SHELL:
I use a 9 inch tart shell to bake off the tart shell. It is linked here. The tart dough is removed from the fridge, rolled out with some extra flour to help roll it out, and then put on top of the pan. You have to nudge it to have clean sides and adhere to the sides. Trim off the edges, as there will be a bit of overhang always.
Blind baking is the process of putting a parchment paper on top of the tart shell, before it is baked off in the oven. The paper is then filled with pie weights so that the tart shell does not puff up in the oven and also helps with cooking the shell but not browning it quickly. You bake it this way for 15 minutes. Then remove the parchment paper along with the pie weights, and then bake it off again in the oven for about 10 minutes, or until golden brown in color. Let cool completely before putting any filling in the tart.
To make your Rainbow Fruit Tart, use different fruits that are in season in summer, to bring out the best colors on the tart. In my new pictures, i have used raspberries, strawberries, mango, peaches, kiwi, blueberries, pluots and blackberries to decorate the tart. Use your creativity and even change up the pattern if you feel like.
To assemble, I layer the cooled fennel pastry cream, onto the cooled tart, and I use a small offset spatula to spread it evenly. I layer the fruits on the top, in an even fashion. And finally glaze it with apricot jam to give it that signature tart shine. Always serve it cold, because that is the way it tastes the best!
I hope you enjoy this recipe and get a chance to make this wonderful tart. If you do make it, please do not forget to use the hashtag #thejamlab on Instagram and/or leave a comment in the blog post below.