Anniversary Berry Tart with Vanilla bean Pastry Cream, a buttery, crumbly pate sucrée, filled with a delightful, silky vanilla bean pastry cream and topped with fresh raspberries, blueberries, and a grating of lemon zest. To celebrate our two years of incredible blogging
Pate Sucrée (from the Duchess Bake Shop Cookbook):
- 245 g (1 and 1/2 cups) organic, unbleached, all-purpose flour
- 75 g (2/3 cup) icing sugar
- 35 g (1/3 cup) almond flour
- 1/4 tsp salt
- 145 g (2/3 cup) unsalted butter, cubed, at room temperature
- 1 large egg, organic, free run
- 1/4 tsp pure vanilla extract
- 365 g (1 1/2 cups) whole milk
- 1 vanilla bean, sliced open lengthwise
- 80 g (1/3 cup + 1 Tbsp) natural cane sugar
- 80 g (about 4 large) eggs, organic, free run
- 12 g (1 Tbsp) cornstarch
- 1/4 tsp salt
- 40 g (3 Tbsp) unsalted butter, at room temperature, cubed
- 1/2 cup organic raspberries
- 1/2 cup organic blueberries
- 2 Tbsp plum (or apricot) jam
- 1 Tbsp water
- fresh lemon zest
- Sift the flour, icing sugar, almond flour and salt into the bowl of a stand mixer.
- Add the cubed butter and mix on low speed until the mixture looks sandy.
- Add the egg and vanilla and continue to mix on low just until the dough barely comes together (some dry ingredients may still be visible).
- Empty the dough out onto a wood surface (counter) and press it down with the palm of your hand to work in the last dry ingredients.
- Shape the dough into a ball, then flatten it into a square. Wrap it in plastic and refrigerate for 2-3 hours (or overnight) before rolling out.
- Take the dough out of the refrigerator. Lightly flour your work surface and both sides of the dough so that it doesn’t stick to the rolling pin or the surface.
- Roll out the dough to about 1/2 cm thick, giving the dough a 90-degree turn after each roll, flipping it over frequently, and adding flour as needed.
- Roll it up onto the rolling pin and unroll it onto the tart pan. Gently press the dough into the tart pan and up the sides, then with the rolling pin roll over the top edge of the tart pan cutting the excess dough (or run a sharp knife along the top to trim off the excess dough).
- Using a fork, lightly poke holes in the bottom of the shell so that no air bubbles form while baking.
- Refrigerate the shell for about 15 minutes before baking. In the meantime, pre-heat the oven to 375° F (190° C).
- Bake the shell for 16-18 minutes, or until edges and base are light golden brown.
- Heat the milk and vanilla bean in a saucepan until scalding.
- While the milk is heating, place the sugar and egg yolks in a bowl and whisk until the yolks have lightened in color and are a bit frothy. Whisk in the cornstarch and salt.
- Remove the vanilla bean from the heated milk and using the back of a knife, scrape the seeds back into the milk.
- Slowly drizzle the hot milk into the yolk mixture while continuing to whisk. Once all the milk has been added, transfer the mixture back to the saucepan and place over medium heat.
- Whisking constantly, bring the mixture to a boil, and continue cooking and whisking for 5 minutes more.
- Remove from heat. Immediately strain the pastry cream through a fine mesh strainer to remove any lumps. Add the butter and whisk until smooth (or use an immersion blender).
- Cover the pastry cream and refrigerate for 2-3 hours, until set.
Assembling the tart:
- Use a spatula to slightly break up the cold pastry cream. Fill the tart shell with pastry cream to just slightly below the rim, spreading it out smoothly with a knife or a small offset spatula.
- Arrange the fresh berries on top.
- In a small pan on the stove, gently melt the jam with the water, and brush it generously over the top of the fruit. Garnish with fresh lemon zest. Refrigerate until ready to serve.
The dough will keep in the refrigerator for up to 4 days and in the freezer for up to 2 months. The prep time includes the resting time for the dough and the chilling time for the pastry cream.