Ingredients
Pate Brisée
200g all-purpose flour
150g cold butter, cubed
1 tsp. salt
4-5 tbsp. ice water
Vanilla Bean Custard
2 cups whole milk
0.5 cup white sugar
0.25 cup cornstarch
5 egg yolks
1 vanilla bean, seeded
2 tsp. Cardigan | Pumpkin Pie Spice
A pinch of salt
2 tbsp. butter, cubed
Plum Topping
3 black plums, sliced thinly
2 tbsp. apricot jam
1 tbsp. warm water
Honey, for serving
Preparation
For pate brisée: Add flour, butter, and salt to a food processor. Pulse until mixture resembles coarse, wet sand. Slowly incorporate ice water one tablespoon at a time until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
When ready to bake, preheat the oven to 350 F. Roll dough about 0.25-0.125 inches thick to the shape of your tart tin. Press into tart tin, cutting the excess off from the edge and piercing with a fork throughout. Cover with parchment and fill with baking weights (or dried beans). Cook for 20-25 minutes until golden. Allow to cool.
For vanilla bean custard: Warm milk in a saucepan until just simmering. Turn off heat and set aside. In a medium bowl, whisk together sugar, cornstarch, egg yolks, vanilla, Cardigan | Pumpkin Pie Spice, and salt. Slowly drizzle in warm milk, whisking constantly to prevent scrambling the eggs.
Pour mixture back into the saucepan and cook until thickened, about 3 minutes. Turn off heat and stir in butter, one cube at a time, until fully incorporated. Cover with plastic wrap, pressing directly onto the surface of the custard, until ready to use.
For plum topping: Remove pits from plums and slice into paper-thin half moons. In a small bowl, whisk together apricot jam and warm water until combined. Strain mixture through a small sieve to remove any solids.
To assemble, pipe custard into the baked pate brisée and spread to evenly fill the pastry. Arrange plum slices over the custard in whichever pattern you like. Gently brush plums with the apricot glaze and the tart is ready to serve. Drizzle with honey for a floral touch. Enjoy!
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