1 1/2 cups all-purpose flour, sifted
1/2 cup sugar
Zest of 2 oranges
8 ounces unsalted butter, chilled, cut into small cubes
2 large egg yolks
2 tablespoons water
2 tablespoons heavy cream
Vanilla bean pastry cream
1 vanilla bean
2 cups whole milk
8 egg yolks
1/4 cup cornstarch
3/4 cup sugar
Assorted fresh fruit, such as strawberries, blackberries or
raspberries, to taste
Apricot preserves to taste
To prepare dough: In a food processor, process together the flour,
sugar and zest. Add the butter and process until mixture resembles
cornmeal. Add the egg yolks, water and cream and process just until
dough comes together. Divide the dough in half, wrap each piece in
plastic wrap and refrigerate 2 hours.
Unwrap one of the pieces, roll it out and fit into a 10-inch tart
pan, or 2 to 4 individual tart pans. Freeze 1 hour. Reserve the
other piece for another use. It can be frozen for up to 2 months.
Preheat oven to 350 degrees. Remove the tart shell from freezer.
Score the bottom of the dough with a fork and bake for 20 to 30
minutes, or until golden. Cool completely.
To prepare pastry cream: Split the vanilla bean lengthwise, scrape
out the inside and add to the milk along with the vanilla bean.
Bring the milk to a simmer. While the milk is simmering, whisk
together the egg yolks, cornstarch and sugar in a large bowl.
Remove the milk from the heat and strain out the vanilla bean. Add a
little of the hot milk to the egg mixture just to warm it, whisking
constantly. Then pour the egg mixture into the remaining hot milk,
Return the mixture to the stove and bring to a boil, whisking
constantly. Cook for 1 to 2 minutes, still whisking. The mixture
will become very thick. Remove from heat, pour into a clean bowl,
let cool slightly, then cover the surface with plastic wrap and
refrigerate until thoroughly chilled.
After the pastry cream has chilled, place in a food processor and
process until smooth, then fill the tart shell with pastry cream.
To finish it off, arrange the assorted fresh fruit on top of the
pastry cream in a decorative pattern. Warm the apricot preserves
until melted. With a pastry brush, glaze the fruit with the melted
Makes 4 servings.
Approximate values per serving: 734 calories, 40 g fat, 562 mg
cholesterol, 13 g protein, 82 g carbohydrates, 0 fiber, 82 mg
sodium, 49 percent calories from fat.