Fruit tart
Preparation - 20 min
Cooking -
Ingredients
Serves 4 to 6
- 1 package store-bought pie dough
- 1 Nielsen-Massey vanilla pod, scraped
- 5 mL (1 teaspoon) Nielsen-Massey orange extract
- 180 g sugar
- 30 mL (2 tablespoons) flour
- 30 mL (2 tablespoons) cornstarch
- 1 egg
- 3 egg yolks
- 250 mL (1 cup) milk
- 250 mL (1 cup) 35% cooking cream
- 45 mL (3 tablespoons) cold butter
- A few Tillen Farms maraschino cherries
- Stonewall Kitchen blackberry jam
- A generous amount of fresh berries (blackberries, blueberries, raspberries, etc.)
Preparation
- Parbake the dough in a pie pan at 100°C or 200°F for 15 minutes.
- Remove from the oven and leave to cool.
- In the meantime, combine all the dry ingredients in a saucepan.
- Add half the milk and cream and whisk until all ingredients are thoroughly blended, then add the rest of the milk and place the pan on the stove.
- Continue whisking while bringing to the boil (10 minutes).
- Remove from the heat and add the butter, whisking all the while.
- Pour the mixture into the pie crust.
- Cover with cling film and refrigerate for at least 6 hours.
- Just before serving, garnish with maraschino cherries, blackberry jam and fresh berries.
Tip : After you have scraped out the vanilla seeds, don't throw away the pods. Instead, put them in your sugar jar. Their aroma will infuse the sugar with a delicious vanilla flavour. You can then use this sugar in recipes or to sweeten your coffee.