It’s been a while.. I have been enjoying the summer before it ends, actually I think it’s pretty much done with. These past few days I’ve been confused about the weather, one minute it’s lashing down with rain, second it’s sunny and blue skies, then it’s raining again, then it’s sunny again.. I guess that’s typical British weather – unpredictable! And believe it or not, I was shocked when I heard it was snowing in Birmingham! Other than that, I have been so soo occupied, you shall see in my upcoming posts.
Anyway, I baked a fruit tart, how about a slice? I used the Betty Crocker’s pastry recipe; promise you the pastry is delicious and flaky! I filled the tart with pastry cream topped with deliciously sweet blueberries and strawberries. I was really lucky to get a good box of both that were sweet, making a perfect finish to the tart.
1 cup of all purpose / plain flour
1/3 cup and 1 tablespoon of shortening
¼ teaspoon of salt
3 tablespoons of ice cold water
1 cup of whole milk
4 tablespoons of sugar
1.5 teaspoon of vanilla extract
3 egg yolks
1 tablespoon of corn flour
1 tablespoon of rice flour
1 tablespoon of unsalted butter
Blueberries or fruits of your choice!
1/4 cup of marmalade
1. Mix flour and salt in a bowl
2. Cut shortening into small cubes and add into the bowl
3. Using your fingertips to quickly combine into the flour to form a crumbly mix
4. Add 1 tablespoon of ice water at a time, tossing with a fork until mixture is moistened and pastry almost leaves the sides of the bowl
5. Gather the pastry into a ball then place on a floured surface, and flatten slightly
6. Wrap the pastry into cling film/plastic wrap and refrigerate for 45 minutes
7. Roll pastry using a floured rolling pin into a circle roughly around 2 inches larger than a upside down 9 inch size pie plate
8. Roll pastry onto the rolling pin and gently ease the pastry into the pie plate
9. Press firmly against the bottom and sides
10. Trim overhanging edge of pastry with rolling pin
11. Prick the bottom and sides of the pastry with a fork
12. Bake for 10 minutes at 240c then let it cool completely on wire rack
13. To prevent it getting soggy, seal the tart by brushing a thin layer of marmalade on top and let it dry for 20-25 minutes
1. Place milk, vanilla extract, and 1/4 cup of sugar in a pan over medium heat and cook until it is almost boiling
2. In a bowl, whisk together the egg yolks with remaining sugar until thickened, then add the cornstarch and flour and mix until well combined
3. While whisking constantly, slowly pour the milk mixture into the bowl and continue to whisk
4. Pour mixture back into the pan and cook, whisking constantly, over medium to high heat, until it thickens up
5. Transfer to a bowl and whisk in the butter until melted
6. Cover with cling film / plastic wrap, let it cool for a bit then refrigerate until completely cooled.
Spread the pastry cream inside the tart and using your creativity, start decorating!