Fruit Tart With Pastry Cream

Delicate pastry, the sweet-tart taste of grilled stone fruits, and silky-smooth pastry cream with just a kiss of rose scent. It looks and tastes dinner-party fancy, but it cooks like an everyday dessert.

Ingredients

Fruit Tart With Pastry CreamPastry Cream:

  • 4 large egg yolks
  • 1 cup (204 grams) granulated sugar
  • 1 tablespoon cornstarch
  • 1 cup milk
  • 1 cup heavy cream
  • 1 teaspoon (1.5 grams) agar-agar powder
  • 3 tablespoons unsalted butter
  • ½ teaspoon rose water, or more to taste

Pastry:

  • 1 (1-pound) box puff pastry, Dufour Pastry Kitchens preferred (see Kitchen Tip)
  • 1 egg yolk
  • 1 teaspoon water
  • 2 tablespoons demerara sugar or Sugar in the Raw

Grilled Fruits:

  • 3 tablespoons canola oil
  • 2 large peaches, cut in half and pitted
  • 2 large nectarines, cut in half and pitted
  • 3 apricots, cut in half and pitted, if available (see Kitchen Tip)

Glaze:

  • ¼ cup rose preserves (see Kitchen Tip)
  • 2 tablespoons apricot preserves
  • 1 tablespoon water
  • Optional Garnish:
  • candied rose petals (see Kitchen Tip)

Instructions

  1. Make the pastry cream: Combine the egg yolks, half the sugar, and the cornstarch in a medium-sized bowl positioned next to the stove and whisk to combine.
  2. In a large saucepan set over medium heat, whisk the cream, milk, the remaining ½ cup sugar, and the agar-agar, bring to boil, and simmer for 5 minutes.
  3. Temper the mixture: Drizzle the milk mixture into the egg mixture in a thin stream, whisking constantly so that the eggs don’t cook. Reserve the saucepan.
  4. Return the tempered mixture to reserved pan and cook for 30 second to 1 minute until warmed through and just thickened enough to coat the back of a spoon. (If you have a thermometer, the mixture will reach about 170°F). Remove from the heat immediately and strain into a clean bowl (work quickly because if you wait too long, you will make scrambled eggs). Stir in the butter and rose water. At this point, you can continue with the recipe or, if you are making the pastry cream ahead, cover and refrigerate for up to 3 days.
  5. When you are ready to proceed, bake the pastry: Mix the egg and water to make an egg wash. Brush the egg wash over the tart shell, sprinkle with the sugar, and bake according to the manufacturer’s instructions.
  6. While it bakes, arrange the peaches, nectarines, and apricots on a platter, brush the cut side of the fruit with 1 tablespoon canola oil and sprinkle lightly with salt and pepper.
  7. Preheat the grill to high. Pour the remaining 2 tablespoons of canola oil into some paper towels, and with tongs, prepare a grill by wiping it with the oil-soaked towel. Place the fruit, cut-side down, on the hottest part of the grill. Do not close the grill. Cook the smallest fruit (the apricots) for 20 seconds. Cook the largest fruit (the peaches and large nectarines ) for 90 seconds minutes, rotating each piece a half turn midway through. With tongs, transfer the fruit back to the platter.
  8. To assemble, cut the grilled fruit into ½-inch slices. Place the pastry shell on a platter, brush with the preserves and distribute the fruit over it evenly. Top with the pastry cream and garnish with the candied rose petals if desired. Serve immediately.

Kitchen Tips

  • If you can’t find rose preserves, apricot preserves will be delicious too.
  • If apricots are not available, use 3 peaches and 3 nectarines for this recipe.

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