Blueberry tart completed
Well, it's actually tomorrow, but tonight works out better for him in terms of a celebratory dinner. I will be making my pizza (already featured on this blog) but when asked what kind of cake he wanted, Ben sighed that he's kind of caked out. He's been working in the bakery section of a local deli, making all kinds of dessert things.
So I asked *How about a pie?* then he asked "Could you make a fruit tart?"
So that's what I'm making this afternoon, as per Julia Child's instructions in her classic cookbook I recently bought. Shooooooo-Weeeeee that's a lotta fuss! The sugar crust... the Creme patisserie (custard filling)... the glaze for the fruit!
So far, I've made the crust dough and am chilling it.
I've made the custard filling, likewise cooling.
and I've made a glaze for the fruit, which I just checked on and apparently has hardened. So I'm hoping maybe re-heating it will liquify it again.
I've got zero room in the refrigerator either.
Here's the Sugar crust recipe:
1 1/3 cups flour
3 to 7 tbsp. granulated sugar
1/8 tsp. double-action baking powder
7 tbsp. fat: 5 tbsp chilled butter and 2 tbsp. chilled vegetable shortening
1 egg beaten with 1 tsp. water
1/2 tsp. vanilla extract
Place the flour, sugar, butter, vegetable shortening, and baking powder in the mixing bowl. Rub the fat and dry ingredients together rapidly with the tips of your fingers until the fat is broken into bits the size of small oatmeal flakes. Blend in the egg and vanilla, and knead the dough rapidly into a ball. Place on a pastry board and with the heel of your head, not the palm, rapidly press the pastry by two-spoonful bits down on the board and away from you in a firm, quick smear of about 6 inches. The dough will be quite sticky if you have used the full amount of sugar. Form again into a ball, wrap in waxed paper, and chill for several hours until firm.
Above: the pie with glazing on crust (I made a blueberry glaze with jam and a little unflavored gelatin)
and here's the custard filling recipe:
1 cup granulated sugar
5 egg yolks
1/2 cup flour
2 cups boiling milk
1 tbsp. butter
1 1/2 tbsp. vanilla extract
Gradually beat the sugar into the egg yolks and continue beating for 2 to 3 minutes until the mixture is pale yellow and forms "the ribbon".
Beat in the flour.
Beating the yolk mixture, gradually pour on the boiling milk in a thin stream of droplets.
Pour into saucepan and set over moderately high heat. Stir with a wire whip, reaching all over bottom of the pan. As sauce comes to a boil it will get lumpy, but will smooth out as you beat it. When boil is reached, beat over moderately low heat for 2 to 3 minutes to cook the flour. Be careful custard does not scorch in bottom of pan.
Remove from heat and beat in the butter, then vanilla extract. If the custard is not used immediately, clean it off the sides of the pan, and dot top of custard with softened butter to prevent a skin from forming over the surface. Creme Patissiere will keep for a week under refrigeration, or may be frozen.