This weekend was the Muslim holiday of Eid-ul-Adha. In celebration of this holiday my husband and I invited a few of our friends over for Eid dinner. Even though I am from Pakistan, I am not incredibly fond of Pakistani desserts. Hmm…don’t get me wrong I do like them, but give me cake, cupcakes, cheesecake, tarts, cookies, brownies over traditional Pakistani desserts any day (though I do love Pakistani main dishes and snacks etc). I am feeling a little guilty to confess this-but, hey they’re MY taste buds right?!
Back to the Eid dinner, I made the traditional mutton dish of biryani, because this holiday is symbolizes the Hajj and the sacrifice of goats. I also made other Pakistani main courses, which I will share photographs of with you. But, nevermind them for now, for dessert I made fruit tart. 🙂 Anyone from Providence knows about Pastiche and their amazing fruit tart. It’s a beautiful dessert with the light glaze on top giving the fruits an amazing jewel-tone. I’m sure it’s their number one best-seller. And no matter how many times I’ve eaten it, I still can’t get enough of it.
My love affair with the fruit tart probably started in my early teens when I first went to Pastiche. In high school, my friend and I would try to make it in her kitchen using some recipe we found online. How cool were we, baking in high school? 🙂
So, I did have a little experience making fruit tart (emphasis on a little). But, as you recall I just made the quiche with a homemade crust, and not reading the recipe throughly, I did not notice that the recipe yielded two crusts. So there I was, left with an extra crust. What to do with it? DESSERT!
I used the opportunity of having guests over to make the tart. Otherwise, it would be quite possible that I would eat the whole thing myself. Yes, it’s that good! I referred back to my favorite, Ina Garten’s pastry cream recipe and added half a vanilla bean to it and it turned out delectable. I don’t know if it’s as good as Pastiche’s fruit tart. But, when there is no Pastiche around I think it hits the spot just fine. 🙂
I used a 9 inch tart pan with a removable bottom. The recipe is here. I baked it in a 400 degree oven for 45 minutes. I poked holes on the bottom of the crust with a fork and covered with foil and used dry beans as weights on top of the foil, so the crust would not expand. (This is a double recipe so halve it if you only want one crust).
adapted from Ina Garten’s pastry cream
4 large egg yolks (room temperature)
6 tablespoons sugar
1 1/2 tablespoons cornstarch
1 cup light cream or milk (I only had light cream on hand or skim milk and skim milk was not gong to cut it)
1 tablespoon unsalted butter
1 teaspoon vanilla extract
1/2 a vanilla bean, seeds scraped out
2 tablespoons heavy cream
Glazed with 1 tablespoon strawberry jam diluted with 2 tablespoons boiling water
Using an electric mixer with a paddle attachment (I used my hand mixer with the beater attachment) cream together the egg yolks and sugar for about 3-4 minutes on high speed until the mixture forms a ribbon when you lift it from a spoon. Next, add in the half of the scraped vanilla bean, and corn starch on low speed. Meanwhile, in a small saucepan bring the light cream to a low boil. Next, stream the milk into the egg mixture whole the mixer is on low. Pour the contents back into the sauce pan and whisk constantly for 3-5 minutes or until the mixture starts to thicken. Mine was ready in 3 minutes. Remove from the heat and add the vanilla extract, butter, and heavy cream. Strain through a sieve then put the contents into a bowl and cover with plastic wrap, directly on the pastry cream. Refrigerate until cold.
To assemble the tart: Fill the cooled pastry cream into the baked tart shell. Garnish with fruits of your choice, I used blackberries and raspberries for the darker more autumn tones. Then brush on the diluted jam so that the fruits glisten. Keep in the refrigerator until ready to serve.