| Level: | Intermediate |
| Total: | 3 hr 15 min |
| Prep: | 2 hr 45 min |
| Cook: | 30 min |
| Yield: | 8 tarts |
Ingredients
- For the crusts:
- 2 1/4 cups all-purpose flour, plus more for dusting
- 3/4 cup pecans
- 6 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
- 1 large egg, beaten
- For the pastry cream:
- 1 cup whole milk
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup plus 3 tablespoons buttermilk
- 3 large egg yolks
- 3 tablespoons cornstarch
- 1 pint raspberries
- 1 pint blueberries
- Confectioners’ sugar, for dusting
Instructions
- Make the crusts: Pulse the flour, pecans, granulated sugar and salt in a food processor until the nuts are finely ground. Add the butter and pulse until the mixture looks like coarse meal. Drizzle in 6 tablespoons ice water and pulse until the dough comes together. Turn out onto a piece of plastic wrap and form into a disk; wrap and refrigerate until firm, about 1 hour.
- Lightly flour a large sheet of parchment paper. Roll out the dough on the parchment into a 9-by-13-inch rectangle. Trim into an 8-by-12-inch rectangle (reserve the scraps). Cut into eight 3-by-4-inch rectangles. Separate the pieces slightly on the parchment, then use your fingers to crimp the edges. Slide the parchment onto a baking sheet. Roll out the scraps until 1/4 inch thick. Cut out 8 stars using a small floured star-shaped cookie cutter; arrange on the baking sheet around the crusts. Refrigerate until firm, about 20 minutes.
- Preheat the oven to 375 degrees F. Poke holes in the crusts with a fork. Brush the stars and the edges of the crusts with the beaten egg. Bake until golden brown, about 25 minutes; remove to a rack to cool completely.
- Make the pastry cream: Combine the milk, 1/3 cup granulated sugar and the vanilla in a saucepan and bring to a simmer over medium heat. Whisk 1/2 cup buttermilk, the egg yolks, cornstarch and the remaining 1/3 cup sugar in a bowl. Slowly pour the hot milk mixture into the egg mixture, whisking constantly. Pour the mixture back into the saucepan and cook, whisking, until thick and bubbling, about 3 minutes. Transfer to a bowl; stir in the remaining 3 tablespoons buttermilk. Lay plastic wrap on the surface and refrigerate 45 minutes.
- Carefully transfer the crusts to a platter. Spread the pastry cream on the crusts, then top with the berries. Top each tart with a star. Dust with confectioners’ sugar.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 567 |
| Total Fat | 28 g |
| Saturated Fat | 13 g |
| Carbohydrates | 73 g |
| Dietary Fiber | 5 g |
| Sugar | 37 g |
| Protein | 9 g |
| Cholesterol | 142 mg |
| Sodium | 142 mg |
Reviews
Now this was a keeper (per my friends. I made these today, very simple and ever so delicious. The crust is to “die for” per another friend and I must agree, simple but complex flavor. The pecans added great depth. The pastry cream was also easily made but I think it needed a wee bit more flavor, I will try adding some lemon zest the next time. It was great with the fruits. the added pastry star and dusting with confectioner’s sugar…very 4th of July. Gives me interesting thoughts about use of the pastry, such as lemon curd rather than pastry cream or rhubarb topping with whipped cream.