Tip: To cool pastry cream faster, spread it out in a baking pan, then cover with plastic wrap and refrigerate until chilled.Garnish with mint leaves and cut into squares to serve.Melt the apricot jam in small saucepan or in microwave for about 40 seconds and brush it over the berries. Fill the cooled pastry shell with the pastry cream and spread evenly.Sprinkle the sugar over he top and toss gently. Mix the berries together in large bowl.Place plastic wrap directly on the pastry cream and chill for at least 3 hours or even a day or two. Strain the pastry cream through a fine mesh strainer over a bowl to remove any lumps (and the vanilla bean). Bring the mixture back to the boil and boil for one minute. Temper the milk into the egg yolks by whisking roughly one third of the milk to the eggs and then slowly pour the egg mixture back into the remaining milk in the pan. Whisk the egg yolks and sugar together in a bowl until thick ribbons fall from the whisk when lifted. Heat the milk and vanilla to a simmer and turn off the heat. Place the seeds in the milk and drop in the scraped vanilla bean. Split the vanilla bean open and scrape out the seeds. Pour the milk into a medium-sized saucepan. Transfer the tart shell to a cooling rack and let it cool. Remove the pastry from the oven and press the inside rectangle down with a flat spatula so that it is lower than the “crust” around the edges of the tart. Place the baking sheet into the pre-heated oven and bake for 20 minutes on the lower rack of oven. Brush the puff pastry with the beaten egg wash and transfer the pastry to a baking sheet. Pierce the inside rectangle of the dough several times with a fork to vent it. Be careful not to cut all the way through the pastry. Score the pastry about 3/4-inch from the edges all the way around. Roll just a bit to a thickness of about 1/8 inch. Spread each square with ½ Tbsp of honey butter mixture, leaving a ½ inch border. Cut the pasty into 8 rectangles and place in the baking sheet. In a bowl combine butter with honey, cinnamon and nutmeg. Unfold the thawed puff pastry on a lightly floured surface. Line a baking sheet with parchment paper and set aside. Be careful not to cut all the way through the pastry. Line a half sheet pan with parchment paper or a silicone liner. Use a paring knife to score the pastry one-inch from each edge of the rectangle. Bake at 375☏ until the edges of the dough are golden and crisp, 30 to 35 minutes. Scatter plums within the border and sprinkle with sugar.
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