This recipe is for one of Adam’s favorite birthday ‘cakes.’ It’s visually beautiful and it tastes great. This is a fun recipe using all types of fruit and I just noticed that Smith’s grocery store now sells the almond paste called for in this recipe.
|Gastronomy’s Fruit Tart
(Yield: One 10-inch Tart or Four 4-inch Individual Tarts*)
|Tart Dough Ingredients:
1/4 cup almond paste
1/2 cup sugar
3/4 cup butter
3 egg yolks
1 ounce whipping cream
2 cups cake flour
Using an electric mixer on medium speed, blend all of the above ingredients until combined, but do not over-mix! Chill dough for 10 minutes.
Roll out dough on floured board to 1/4″ thickness and place in a 10″ fluted pie tin with a removable bottom. Bake for 25 minutes at 325 degrees, remove from oven and store in a cool, dry place.
Mock Pastry Cream Filling Ingredients:
(1) 5.1 ounce box of vanilla Jell-O pudding (disregard package directions)
2 cups heavy whipping cream
1/2 teaspoon pure almond extract
1/2 teaspoon pure vanilla
Combine by hand all of the above ingredients until mixed. Chill for one half hour.
Remove tart shell from pie tin. Fill tart shell with pastry cream and level the amount. Arrange with your choice of fruit (strawberries, raspberries, kiwi, pears, apples, etc).
Apricot Glaze Ingredients:
1/4 cup apricot jelly
1/4 cup hot water
Combine apricot jelly and hot water to make a glaze. Using a pastry brush, apply the glaze over the finished fruit tart.
*Option for individual Fruit Tarts:
Form the crust to fit your small pie tins and follow above instructions.