DESSERT

Summertime Fruit Tart

INGREDIENTS

CRUST

  • 1 frozen puff pastry sheet, thawed
  • 1 egg, slightly beaten with 1 tablespoon water

TOPPING

  • 3-4 ripe nectarines, sliced
  • 1/2 pint raspberries
  • 1/2 pint strawberries, hulled and cut in half
  • 1/2 pint blueberries
  • 1 cup apricot preserves

BUTTERMILK PASTRY CREAM

  • 6 tablespoons flour
  • 2 cups Darigold Buttermilk
  • 1 cup sugar
  • 4 egg yolks
  • 1 teaspoon vanilla
  • Pinch salt

INSTRUCTIONS

FOR THE PASTRY CREAM
Combine flour, sugar and salt in a saucepan. Combine buttermilk and egg yolks and slowly add to flour and sugar, stirring until smooth. Cook over low heat, stirring constantly, until mixture comes to a boil. Continue to boil, stirring constantly, 2 minutes longer. Pour through a sieve into a bowl. Stir in vanilla. Press plastic wrap directly onto surface of pastry cream to prevent the formation of a skin. Refrigerate.

FOR THE CRUST
Unfold pastry and place on lightly floured board. Roll to a 14x11-inch rectangle. Using a 9-inch round baking pan as a guide, cut a circle from center of dough. Transfer circle to ungreased baking sheet; prick with fork. Lightly brush with egg mixture. From remaining dough cut 1-inch wide arcs. Arrange arcs on edge of circle, overlapping and trimming as needed to form a ring. Brush top of ring with egg mixture. If desired, sprinkle edges of pastry with sugar. Bake at 350°F for 20 minutes or until pastry is golden. Check tart after 5 minute; if bottom is puffed, remove from oven and prick with fork until pastry deflates Finish baking. Cool.
One hour before serving, fill tart shell with Buttermilk Pastry Cream below. Arrange fruit over top. Melt preserves over the lowest possible heat and strain through a sieve. Brush over fruit to glaze.

RECIPE YIELD/SERVING SIZE

Makes 12 servings.