“My mother had said to me, “All right, you’ve been raised, so don’t let anybody else raise you. You know the difference between right and wrong. Do right. And remember – you can always come home.” And she continued to liberate me until she died. On the night she died, I went to the hospital. I told my mom, “Let me tell you about yourself. You deserved a great daughter, and you got one. And you liberated me to be one. So if it’s time for you to go, you may have done everything God brought you here to do.” Maya Angelou
I started baking again after several months of not having the energy to do so. I spent those months focused on two graduate courses in applied behavorial analysis and autism therapies. I’m happy to be baking again. Writing will come when it comes. It is such peculiar being. I will wait it out. I have before. The stories are still simmering. I hope you enjoy this fruit tart. Stay healthy, stay safe, and stay sane. Happy Mother’s Day to all.
Mixed Berry Fruit Tart
Recipe adapted from Baking Illustrated
1 cup ½ + ½
1 cup whole milk
½ cup of sugar
Pinch of Kosher Salt
5 large egg yolks
3 tablespoons of cornstarch
4 tablespoons of unsalted butter, cold, cut into 4 pieces
1 + ½ teaspoon of vanilla extract
Zest of 1 orange
Using a medium saucepan heat the half and half, whole milk, and 6 tablespoons sugar over low heat, stirring occasionally. In a separate bowl, whisk the eggs until well combined. Whisk in remaining sugar (2 tablespoons) until creamy and the sugar has begun to dissolve, about 15 seconds. Next whisk in cornstarch until the mixture is pale, about 30 seconds. After the milk and cream mixture reaches a simmer, slowly whisk a bit of the milk mixture into the yolks, whisking constantly as you go to temper. Then add all of the yolks to the milk/cream mixture. Cook over medium heat, whisking constantly, until the mixture has thickened. Remove from the heat and whisk in the butter, orange zest, and vanilla extract. If the pastry cream looks lumpy, strain it over a fine mesh strainer over a bowl. Press a piece of plastic wrap over the bowl to prevent a skin from forming. Refrigerate until very cold, 3 hours or up to two days.
1+1/3 cups of AP flour
¼ cup sugar
1/8 teaspoon of kosher salt
10 tablespoons of unsalted butter
2 tablespoons of water
Directions: Pre-heat your oven to 350F. In a medium bowl, whisk together flour, sugar, and salt. Set aside. Melt the butter in a small saucepan over medium-high heat. Cook until you see dark brown solids forming in the pan, about 1 to 3 minutes. Remove saucepan from heat and add water. When the bubbling stops, pour the butter into the flour mixture. Stir until completely combined. Add the tart dough to a nine-inch tart pan with a removable bottom. Press the dough evenly along the sides and across the bottom of the tart pan. Bake until the crust is golden brown, about 25 to 30 minutes. Rotate the pan halfway through baking time. Once crust has cooked, cool on a wire rack for 1 hour. The cooled crust can be loosely covered in plastic wrap and sit at room temperature for 1 day.
2 pints fresh blueberries
Wash and dry the fruit. Slice as you wish. Set aside.
Apricot jam: In a small bowl, microwave 2 tablespoons of apricot jam with 1 tablespoon of water. Mix well. Set aside.
Once the tart shell has cooled, add the pastry cream, spreading evenly. You may not use all of it. Save the remainder for fresh fruit or just to eat by the spoonful! Place 8 blackberries evenly around the shell. Next, add the remaining berries in a decorative pattern. Once the tart is covered with berries, lightly brush jam over the fruit. Place fruit tart in the refrigerator for at least 30 minutes before serving. Any leftovers can be stored in the refrigerator in an air-tight container for 1 to 2 days. Enjoy!
5 Quarantine Baking Recipes for Mother’s Day
Vegan carrot cake by Forks Over Spoons is sure to win Mom’s approval whether she is vegan or not!
Looking for something light and bright to make Mom? Try making Wild Wild Whisk’s lemon cupcakes. I can’t wait to try this recipe!