Cookbook: Fruit Tart

Whenever someone mentions fruit tart I can't help but think of high school - you know, those "cool" phrases kids use to describe something "un-cool".  Because of that, eating and baking fruit tarts was always off-putting to me.  But rewind back to a few weeks ago, Alaa and I were shopping at The Farmer's Market (@ The Grove) and we picked up some cute petit fours to take home to my teta.  Among all of the chocolates we decided to get something a little "lighter" - enter the cutest little fruit tart.  I guess that was my starting point to liking fruit tarts.  My opposition to them was only mental, because they tasted SO good!  And well, after baking this recipe, I'm further obsessed. 

Fruit Tart- adapted via Joy of Baking

1 graham cracker pie crust

1 1/4 cup milk

1/2 vanilla bean, split lengthwise

3 large egg yolks

1/4 cup sugar

2 tablespoons flour

2 tablespoons cornstarch

1 quart strawberries, sliced

1/2 cup blueberries

*apricot glaze : 1/2 cup apricot jam + 1 tablespoon water

-To prevent crust from becoming soggy, brush lightly with a layer of apricot glaze. Let sit for about 20 minutes.

*For filling: Mix sugar, egg yolks, flour, and cornstarch together until you get a thick paste.  Set aside.

-Lightly coat a sauce pan with non-stick cooking spray ( this helps prevent milk from burning), and bring milk and vanilla bean to a simmer.  

-Once, the milk has simmered, remove vanilla bean from the milk, scrape out the seeds, and return the seeds to the milk.  

-Combine milk and egg mixture, being sure to whisk continuously to prevent eggs from curdling.

-Return mixture to heat and cook until mixture thickens (about 30-60 seconds)

-Set aside and let cool for a few minutes.

-After the filling has cooled a little, pour it into the crust. 

-Assemble strawberries fruit and lightly glaze with apricot jam.

-Refrigerate until ready to serve.