Berries are bursting with flavor this time of year! All ripe and juicy just waiting for something like this classic fruit tart. The ABCers are at it again! We are baking from the Weekend Baker by Abby Dodge. This choice was a good selection for this time of year...a perfect summertime dessert. The crust is very different and difficult to work with. Flour, powdered sugar, butter, salt and egg yolk were the components for this crust...no cold water! I had my doubts! I really had my doubts when I was rolling it out and trying to get it in the pan...what a mess! But I pieced and pushed it all together and stuck it in the freezer for 30 minutes like the recipe said then put it in the oven. The aroma!!! Oh my, it smelled so good! And looked beautiful when it came out of the oven. Whew!
Then it was time for the pastry cream....it looked really nice when it I put it in the fridge to chill....then when I got it out to fold in the vanilla and whipped cream it had little lumps in it...hmmmm, they weren't there when I put it in the fridge...where did they come from? So I beat the heck out of it and tried
to get it as smooth as I could and got most of the little lumps out.
All this work resulted in a very tasty tart. The crust was delicious and worth all the aggrivation it caused. The pastry cream was not too sweet and complimented the fruit very nicely. I think the next time I will just press the dough in the pan instead of trying to roll it out...it will save time and the hassel of trying to get it in the pan in one piece.
Please visit the ABC site and take a look at what the other bakers did with this challenge.
Enjoy!
I am green with envy over here...I love your rectangle tart pan!! And look at you, your tart is amazing even with the hair pulling crust and lumpy filling.
ReplyDeleteI too love your rectangular tart pan and the lovely colors of the fruit. The crust was a pain in the butt, but after it was baked, the smell, and later the taste, made all those gray hairs disappear :o)
ReplyDeleteWhat a lovely cake!
ReplyDeleteIn Germany I always pressed the dough by hand into the tart pan, never rolled it out. This seems a better way to do it - or rolling it out something you can use to flip it with.
I love that you made it into a rectangular tart Chelly! Looks so pretty! I too ended up pressing the crust into the tart pans so the rolling part can definitely be skipped! :-)
ReplyDeleteMmmmm that looks beautiful and mouth watering! Im so glad I read the comments about skipping the rolling and just pressing into pan. Im headed to that step right now :) Great job!
ReplyDeleteYour rectangle fruit tart look spectacular! I have a rectangle tart pan too but didn't think of baking mine in this shape.
ReplyDeletebeautiful this rectangular shape, love it. Love the abundance of fruit on top. Same here with the sort of 'lumpy' pastry cream coming out of the fridge, but it was "beatable" lol
ReplyDeletei love your rectangle shape pie, and those berries...yum!
ReplyDeleteLovely tart! And nice rectangle mould, I have one too! It seems that most of the bakers have problem rolling the dough. Will keep this mind as I'll be making it this weekend! I love tarts and could not wait to have a bite!
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