Puff Pastry Tart

if you've walked by those pastry shops and you've seen those beautiful little berry tarts and you think you can't make it at home I'm here to show you that you can [Music] start with some frozen puff pastry that you bought from the store we're gonna roll this out to about the size of our sheet here try and keep it in that rectangular shape it doesn't take too long before it's almost the right size now we're gonna do something called scoring I'm gonna take a knife I'm going to be very careful not to cut all the way through and I'm gonna cut sort of a stencil on the inside I'm just creating a frame of about one inch on all sides now what this is going to do is when that puff pastry goes into the oven and Rises the frame or the outside crust will rise higher the inside will stay lower and then we'll push it down when we go to take it out of the oven but this is going to make a beautiful frame for some berries we're gonna brush this with a little bit of egg white all over the egg whites gonna give it a nice shine in the oven and now we're going to do something called docking we're going to talk of just the interior of this puff pastry this will allow some of the steam from the puff pastry out so that it doesn't bubble now transfer this to a baking sheet and we're gonna send this to the oven we're gonna bake it at 425 degrees for about 20 minutes now while your pastry is baking we're gonna make something called pastry cream really delicious really versatile and a great thing to know we start off with a vanilla bean this is half a vanilla bean and inside are a bunch of seeds that gives all that great flavor so we're going to slice this in half not going all the way through but just sort of score it and then we're gonna open it up and we're gonna show all those beautiful seeds and scrape them out they almost look like coffee grounds just like that and put that into our milk so once all your vanilla seeds are in there you'll see all the little speckles it looks like black pepper that's in the milk we're gonna bring this to almost a boil on the stovetop now to get all those seeds out because they're so delicious we're gonna put the whole pod in there as well and then we'll remove it at the end now while that's coming to a simmer we're going to beat some egg yolks so beat these up and then we're gonna add some sugar we're gonna bring this to ribbon stage that's when the egg yolks and the sugar fall from the whisk like a ribbon so milk coming to a simmer eggs at ribbon stage I'm going to now just add some flour here just stirring it in this is gonna help stabilize the pastry cream and keep it from being too loose then you add all your berries on top when you no longer see any streaks of white that's good enough we're gonna bring our milk which is almost at a simmer now we're gonna temper it into our eggs which means we're going to add a little bit of hot liquid to the cold mixture here and then we're gonna add everything back into the hot pan the reason we do that is because if we just added all that hot ingredient all at once we probably scramble our eggs and we don't want that we want smooth beautiful pastry cream once this is almost at a simmer turn that heat right off we don't want to boil and here's where the tempering comes in we're gonna take some of our beautiful vine illa milk we're gonna whisk it into our egg mixture this will make the egg mixture thinner so that we'll be able to pour it easily back into the pan one more little hole should do it [Music] now we're going to transfer all of this mixture back to the saucepan as you do this you're going to whisk constantly and remember that kid needs to be off get every little last bit out of that bowl remember those are vanilla seeds or where it's all at now we're going to turn that heat back on and bring this to a boil so once this has come to a boil we're gonna let it boil for just a minute meanwhile let's check out our pastry oh it looks beautiful take this out we're gonna let it cool for just a minute then we're gonna rescore we're gonna push that down so we'll have a framework for our beautiful pastry cream in various once that's boiled for a minute it'll be nice and thick turn that heat off and we're gonna whisk in some butter I've got about four tablespoons of butter here and just whisk that in to let it know here's the thing we worried about getting lumps in our pastry cream but it doesn't matter because at this stage what we're gonna do is strain it if for any reason you've got a lump in the pastry cream it's gonna be removed as we remove that vanilla pod let's give this a strain [Music] just pour it through a strainer and then we'll do a little whisking in that strainer to remove any possible hosts there it is pastry cream you made it all you have to do now is let it cool so that could take a couple hours if you want to cool it really quickly pour it into a 9 by 13 cookie sheet or cake pan and that will cool it super boss beautiful back to our pastry let's do another little scoring now it's just had a couple minutes to cool we're just cutting through a few of those upper layers of pastry at this point to make sure that the inside is separate from the frame and then use a flat spatula just to push that center part down inside the border now we've got a perfectly par baked crust for our beautiful berry tart and gorgeous browning on the bottom a piece of plastic wrap right down on the surface of the pastry cream will help prevent a skin from forming on that so our pastry cream is cooled our pastry crust has cooled the last thing to deal with is what we're gonna put inside and you can use any kind of fruit you want today I'm gonna use some berries so I've got some blueberries some raspberries some blackberries and some strawberries we're gonna mix these all together with just a little bit of sugar now if they're really really sweetened already you may not need to do this but add sugar to your taste then we're gonna toss these around [Music] and let these sit while we add the pastry cream to the pastry pour this on into the center and get every last drop and then spread this out making it smooth the top as possible but it doesn't have to be like a skating rink you can have a few waves all the way into the corners and smooth out the top now add your berries rustic style you can put them in a pattern if you'd like to but there's no need just toss them on randomly making sure they all get into the corners as well that corner piece could be yours but there is one last step that we're going to do here and that is putting a little bit of apricot glaze on the berries to give them the shine for that perfect finale so just dab a little bit of that apricot preserves that you've melted in a pan melt them down so that they're nice and smooth and then dollop it on this will give it a lasting shine so that your pastry tart will look just like those in the pastry shops aid wallah look at that you did it all yourself [Music]

Channel: Blue Jean Chef

Views: 230,320

Rating: 4.8889709 out of 5

Keywords: Fruit Tart, puff pastry, pastry cream, berry tart, dessert, easy dessert

Id: yeES8Vuec8A

Length: 8min 41sec (521 seconds)

Published: Thu Mar 29 2018