Good morning friends,

How are you doing this Sunday? I hope you guys are doing well. Do you have any plan for today? Well, I dont have one :-D Oh actually I have. I'm planning to stay at home, watching movie and just laying around. It's been a quite busy week for me and I need some relax time before starting my routine on Monday.

Yesterday, I made Fruit Tart for my sister in law. She asked me to make a dessert with fruits for her gran's birthday. I added some ginger powder to give kick to the Pâte Sablée (the pie shell) and when it came out from the oven, the ginger smell was quite strong :-D I tasted a bit the raw dough, it was okay. But now I am a bit worried because of the strong smell of ginger. I do hope that they will like it. I am now waiting for the news. I have a good feeling though.

Ingredients

Pâte Sablée

• 1 cup all purpose flour
• 1 1/2 cups rye flour
• 1 tbsp ginger powder
• 1/4 tsp salt
• 226 gr cold unsalted butter, cut into cube
• 1 large egg
• 1 tsp vanilla extract

Pastry Cream

• 1/4 cup granulated sugar
• 1 tbsp all purpose flour
• 2 tsp cornstarch
• 1 egg
• 42 gr unsalted butter
• 1/2 tsp vanilla extract

Fruits for Topping

• 2 cups blackberries
• 1 cup blueberries
• 2 kiwis , halved and thinly sliced
• 2 mirabelle plum, halved and thinly sliced
• some strawberries, hulled and thinly sliced
• some raspberries

Glaze

• 2 tbsp mixed berries jam
• 1 tbsp water

Methods

Pâte Sablée

• In a small bowl, beat the egg with vanilla extract, set aside.
• In a food processor, place the all purpose flour, rye flour, ginger powder and salt. Pulse for several times.
• Add in the cold butter, pulse until well mixed.
• Add in the egg mixture, pulse until well incorporated.
• Place onto floured surface, work the dough and flatten into a disk. Cover with cling wrap and chill for at least 30 minutes.
• Preheat oven to 190°C, take the chilled dough, flatten t, roll it out and place it onto 9 inch removable bottom tart pan.
• Line the top of the tart with parchment paper and fill it with pie weights to cover the tart.
• Bake for 15 minutes then remove the parchment paper and the pie weight, bake again for another 10 minutes.
• Remove from the oven and let it cool.

Pastry Cream

• In a medium bowl, whisk the flour, sugar and cornstarch. Add in one egg and beat them until well mixed.
• In a saucepan, place the milk and bring it to boil over medium heat.
• Pour half of the hot milk into the egg mixture, mix it well and then pour it back to the saucepan.
• Keep whisking until the mixture is thickened.
• Remove from the heat, add in the butter and vanilla extract. Mix it well.
• Pour in medium bowl and cover the pastry cream with cling wrap to prevent a skin from forming. Leave it cool in the fridge.

Glaze

• In a small bowl, place the mixed berries jam and water, put it in microwave for about 30 seconds.
• Stir it until well mixed. You may sieve the mixture but I didn't to that.
• Set aside.

ASSEMBLING

• Fill the cooled pie shell with the pastry cream. Using a spatula, smooth it up.
• Place the fruit on top of the cream. From the outer rim, I started it out with blackberries, blueberries, kiwis, mirabelle plums, strawberries and raspberries.
• Brush with the glaze.

What do you think about the tart? It's beautiful and so colorful, right? And oh, I am sorry for using both metrics (US and normal metrics), using cups and grams especially to those who dont have measuring cups. I have tried to weigh manually every ingredients that I used in cups so that I can write the recipe with both US metrics and normal metrics. But then, I got distracted and I just lost it. Hope next time I'll do better.

UPDATE

Earlier when I wrote this post, I was worried with the strong ginger smell and I was afraid that it'd be too "spicy". But now I am relieved. I've just received a text message from my sister in law saying that everyone loved it and it tastes as good as it looks. I'm just so happy :-)

If you like this post, please dont hesitate to upvote and resteem. Thank you everyone for reading.

Best,

PS: All works and photos are original and mine. Photos were taken with Nikon P610.