"pate sucree, vanilla bean pastry cream, fresh plums, peaches and figs. These beautiful peaches and plums are from my lovely time in Vermont."
Fresh Fig and Plum Tarts
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Prep time 1hr
Cook time 30mins
Serves or Makes: 12-15
Recipe Card
For the Pate Sucree
ingredients
- 7 ounces butter (aka 1 stick plus 6 tbsp)
- 1 cup granulated sugar
- 2 large eggs
- 4 cups all purpose flour
- 1 vanilla bean, scraped
- Pinch of salt
For the Vanilla Bean Pastry Cream
ingredients
- 2 cups plus 2 tbsp whole milk
- 4 egg yolks
- 2 large eggs
- 1 cup granulated sugar
- 1/4 cup corn starch
- 1 cup plus 2 tbsp cold, unsalted butter, cut into 1/2 inch cubes
Garnish
ingredients
- fresh figs
- seasonal fruit, such as plums
Make the Pate Sucree
Method
Step 1
Mix flour and salt in a small bowl and set aside.
Step 2
Lightly cream butter and sugar until smooth, 2-3 minutes. Add eggs and vanilla and mix until completely incorporated. Scrape sides of the bowl.
Step 3
Add all of the flour in two additions and mix on low until a stiff dough has formed. Scrape dough onto a lightly floured counter and knead the dough until it is smooth. Divide dough in half and wrap flat discs of dough in plastic wrap and chill for at least two hours or up to three days.
Step 4
To make tart shells, roll chilled dough on a floured work surface until very thin. Cut circles to fit your tartlet pans, making sure to leave sufficient dough to completely cover the sides of the pan. Trim the top of the dough flush with the top of the tart pan. Lightly press with a fork and freeze one hour or up to one month. Bake tartlet shells at 325℉ for 12-18 minutes until lightly golden.
Make the Vanilla Bean Pastry Cream
Step 1
Warm milk gently over medium heat. Remove from heat when just under a boil. Add a pinch of salt and vanilla bean seeds. Reserve the remaining vanilla bean for homemade vanilla extract or add to a jar of sugar for vanilla infused sugar.
Step 2
Combine sugar and cornstarch in a medium bowl and whisk to remove clumps. Add eggs and yolks, whisking until lighter in color. Place the bowl on a damp towel to prevent the bowl from slipping while whisking.
Step 3
Slowly ladle the hot milk into the egg and sugar mixture, whisking constantly. Keep ladling milk until it is completely finished and then return the custard to the sauce pot.
Step 4
Cool custard gently over medium-low heat to 180℉, whisking often. Remove from the heat, strain into a clean bowl and let cool to 140℉.
Step 5
Using an immersion blender, add butter in small amounts until all of the butter has been added. Place a piece of plastic wrap directly onto the surface of the cream and chill.
Assembly
Step 1
Fill cooled tartlet shells with pastry cream and place freshly cut figs and plums on top. Any seasonal fruit will work!