California Fresh Fruit Tart

Paula Nygren has been the food and beverage director at Brighton Gardens of Carmel Valley in San Diego, California, for almost three years. After attending New England Culinary Institute in Vermont, she worked in Belgium at a patisserie. Returning to the States, she worked her way up, from baker to pastry chef to executive chef. But even though she spends less time behind the stove than she has in the past, she’s retained the knack of making an elegant dessert seem effortless, as this recipe demonstrates. (Recipe will make two 12" fruit tarts.)

Pie Dough
2 lbs. all-purpose flour
1 lb. 6 oz. shortening
1 cup ice water
1 oz. salt

Mix flour and shortening on low for one minute. Dissolve salt in water and add to flour. Mix on low until a dough is formed. Roll out dough and fit loosely into tart pans. Bake unfilled in 425º oven for approximately 10 minutes. Remove and cool.

Pastry Cream
1 qt. milk
8 egg yolks
1 tsp. vanilla
1/8 tsp. salt
2 cups sugar
1/2 cup flour

Whisk together yolks, sugar, and flour. Scald milk and vanilla. Gradually mix the milk into the egg mixture, a small amount at a time, whisking constantly. Then pour the egg mixture back into pans. Bring to a boil and cook 2–3 minutes until thick. Cool completely. Pour over crust.

Fruit
Strawberries
Kiwi
Blueberries
Mango
Apricot glaze

Slice fruit and arrange on top of pastry cream as desired. Melt apricot glaze in saucepan and brush over fruit.  Serve with a sprig of fresh mint.