1/2 Recipe Crumbly Tart Pastry
-With Almonds; see * Note 1
1 1/2 c Coconut Pastry Cream; see *
-Note 1
4 Or more cups Cutup assorted
-tropical; see * Note 2
Fruit
1/4 c Guava or apricot jam; melted
-and strained
* Note 1: See the “Crumbly Sweet Pastry (Pate Sablee) With Almonds” and
“Coconut Pastry Cream” recipes which are included in this collection.
* Note 2: Ideally a combination of papaya, mango, pineapple, starfruit,
banana, kiwi, oranges, sliced or chunked according to their natures.
Preheat oven to 350 degrees. On slightly-floured board, roll out dough to a
circle 1/8-inch thick. Roll out from center, lifting dough, turning it, and
occasionally flipping to prevent sticking. Flour board as necessary. Fold
dough in half and lift, centering over a 10-inch tart pan with removable
bottom. Place dough in pan and unfold, and gently press it evenly into
bottom and sides of pan. Create a lip at top by pressing dough between
flutes of pan with your fingers as you pinch dough off at the edge. Then,
for an even crust, roll a rolling pin across the top. Fill tart pan with
parchment paper and then with dried beans, rice, or pie weights. Bake 10
minutes until partially set, remove parchment and weights, and return to
oven for another 10 to 15 minutes until golden brown. Remove from oven and
let cool on a rack. When tart shell is cool, fill it with pastry cream,
using an offset spatula to smooth cream evenly in the pan. Working from the
outside in, construct concentric circles of fruit in a cheerful design on
top of the cream. Lightly brush top of fruit with jam glaze. Serve as soon
as possible, ideally within 6 hours. This recipe yields 8 to 10 servings.
Yields
8 servings