Under The Pergola Recipe Post:
This Fourth of July in East Hampton,
We packed up a picnic dinner
and headed to watch the fireworks. After, we ate a
fresh fruit tart back at home!
The Fireworks in Sag Harbor are as American as apple pie, set in an old fashioned grassy park overlooking the marina with a clattering of boats all parked for the festivities. We grilled chicken in a spicy peanut sauce, made a homemade Israeli cous cous with roasted eggplant and grilled asparagus, then prepared them in individual containers for easy serving during the festivities. The food was just as tasty eaten at room temperature. Today, we share the dessert we made for our return home after the firework festivities--a simple to make, yet light fresh fruit tart.
FRESH SUMMER FRUIT TART
FRESH SUMMER FRUIT TART
is the perfect summer dessert as it feels indulgent but is light enough and melds all the wonderful fruits available this season!
The Cheat: Store bought puff pastry found in the frozen section.
The Splurge: Buy the best fresh in-season fruit at the local farmer's market
The Muscle: We made the cream filling from scratch while using lactose free milk, keeping it edible for those in our group who are lactose intolerant
2 sliced kiwi, 1/2 carton blueberries, 10 strawberries and 1 carton raspberries
1 sheet thawed but still cold puff pastry
1 1/2 cup of lactose free milk
3 egg yolks (room temperature)
1 tsp Grand Marnier
2 TBS sifted flour
1 TBS sifted corn starch
1/2 Cup of Sugar
I used a metal fluted tart with a removable bottom portion.
roll out the dough to a thin consistency using a sprinkle of flour - then shape it over the tart pan (I sprayed the pan a bit with baking PAM first) then cut with a sharp knife to fit it nicely into the edges. Pre-heat the oven to 350 degrees, and bake in the oven for 15 minutes or until the pastry is golden brown. After five minutes of cooking I checked on it, and my pastry was bubbling up, so I put a smaller pan on top of the crust to hold it down and form to the pan. Remove when fully baked and let cool.
Bring the milk to a slow rolling boil
While the milk is heating up whisk the three egg yolks with the sugar beating consistently until blended. When the milk has boiled, turn off the flame and slowly, bit by bit whisk the milk into the egg/sugar mixture. Whisk in the Grand Marnier. When completely blended add the sifted flour and corn starch, whisking until all blended. Put the entire mixture back on the stove and simmer stirring until thickened (about two minutes). Let the cream cool to room temperature. Spread the cream into a thin layer all over the crust then layer the fruit on top forming a thick layer of fruit until all the crust is covered. Ready to serve.