Just a fore-warning about this post - its gonna be long! I had my friend and the ever talented Nicole Mehta take pictures while I was making this tart, because, let's be honest, I have so much to learn when it comes to photography. She took such phenomenal pictures, I wanted to share them all pretty much. I also don't normally make the pictures so big on the blog, but it would just be a shame not to show off these beauties in all their glory, so I made them extra large for your viewing pleasure. Promise me one thing though. If you like the pictures she took, check her out on facebook, or on her website. She specializes in weddings and other lovey dovey photo shoots, but wanted the practice for food photography, and we all know I need the help, so we made a deal to have her take the pictures, and in return, I give her a finished fruit tart. Works well for both of us I think! Contact her with any photography needs :)
Onto the tarts. I cant leave you guys hanging for too long without posting something sweet. That is the idea behind the blog, after all. I wanted to make something that had the perfect balance of sweet, tangy, and a little bit country. Wait. That's not the right word. Anyway, I was looking for something just downright good, and I stumbled across this recipe (and by stumbled, I mean my mom pointed me to the recipe) from a food blogger of whose website I frequent. The site is Annies Eats, and boy does she have some good stuff! I have made plenty of good recipes from her, including this Dark Chocolate Salted Caramel Cake, which I must say is one of the most divine cakes I have ever tasted.
This is the Fruit Tart recipe that I used. I was so impressed with the outcome of it too. Not that I didn't expect it to be great, but it turned out even better than I expected. Perfect for a summer day (it is still summer in NZ despite all the wetness that we see and feel when we step outside).
As I mentioned before, my friend and photographer Nicole, came to take pictures while I baked, so there are a LOT to show here. Its just too fun. These here down below are some of the utensils and cookery I used. PS do you like the little kiwi birds on my towel? I sure do love New Zealand and their animals.
To make the pastry, you take one egg yolk, 1 Tbsp heavy cream (or cream if in NZ), 1/2 tsp vanilla extract or essence, 1 1/4 c plain (all purpose) flour, 2/3 cup powdered (icing) sugar, 1/4 tsp salt, and 8 Tbsp butter, cut into cubes. Whisk together egg yolk, cream and vanilla in a small bowl and set aside. Combine the dry ingredients in a food processor (or in my case, a bowl with a hand mixer) and add the butter a little bit at a time, until the mixture resembled bread crumbs. Add the egg mixture to the processor or bowl and mix/pulse until a dough is formed. Wrap in cling wrap and refrigerate for at least an hour. Once refrigerated and rested up, turn it out onto a floured surface as so.
You want 5 egg yolks (no I didn't write that wrong- five IS correct!), so I separated them using my hands (promise they were washed).
This is what the custard should look like when it finally comes out of the fridge.
So I learned that you need to refrigerate it before you try to cut into it. I also may have needed to keep the custard mixture in the saucepan just a touch longer to make it thicken slightly more. Not exactly sure what my mistake was, but the second worked much better after sitting in the fridge for a little while. I also made three more after these two (I know, LOTS of tarts) and they cooked a little longer and it was much thicker. Try it out and let me know what your outcome is. UPDATE: I just checked out the website that I got the recipe from and it turns out I did need to cook it just slightly longer. Make sure when you make this, the custard is really thick before it goes into the refrigerator.
I also learned that you should most definitely make the filling first and then while it is cooling in the fridge for three hours, you will find that you have the time to make the pastry without having to sit around and wait for hours upon hours. Thanks again to Nicole Mehta for your amazing patience! Please check her out! She really does an amazing job.
Source of recipe: Annie's Eats
Enjoy :) Also added a contact me page on the blog. Please feel free to email me or follow me on twitter, instagram, pinterest, facebook or all of the above! Thanks guys!!!