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A tart is a pastry dish, usually sweet, that is a type of pie with an open top not covered with pastry. The Tarte Tatin is a particular kind of "upside-down" tart, of apples, other fruit, or onions. Savoury varieties include German Zwiebelkuchen (Onion tart), or Swiss cheese tart made from Gruyere.
Baking the Empty Tart Shell
Step1: Prepare the tart crust dough (see "How to Make a Tart Crust.")
Step2: On a floured surface, roll out the dough into a round about 1/8-inch thick. Use more flour if the dough sticks.
Step3: Working quickly, place the dough in a 10-inch tart pan by rolling it onto your rolling pin and unrolling it over the pan.
Step4: Tuck the dough into the corners of the pan. Remove excess dough from the pan rim by rolling the pin over the top of the pan.
Step5: Chill the pan in the refrigerator for at least 20 minutes.
Step6: Heat oven to 350 F.
Step7: Prick the bottom of the dough with a fork to allow steam to escape as the shell bakes.
Step8: Place a round of parchment paper over the dough, and pour dry beans, or a comparable substitute, on the paper to keep the bottom of the crust from puffing up.
Step9: Bake for 15 minutes, and then cool to room temperature.
Making the Pastry Cream
Step1: Bring the milk and vanilla to a boil, and then remove from the heat.
Step2: Beat egg yolks with sugar in a medium bowl until thick and pale. Beat in flour and cornstarch.
Step3: Whisk the hot milk into the eggs vigorously. Return to saucepan and place over medium heat.
Step4: Whisk constantly until mixture comes to a boil. Just before it comes to a boil it will become lumpy.
Step5: Whisk until smooth, lower heat, and cook gently for 2 minutes. Pour into a bowl, press a piece of plastic wrap over the top to prevent a skin from forming, and chill.
Step6: When cooled, use a rubber spatula to force the cream through a metal sieve, or beat it very well with a whisk to loosen the mixture.
Step7: Fold in whipped cream.
Assembling the Tart
Step1: Remove the parchment and beans from the shell.
Step2: Use a spatula to spread a layer of pastry cream in the bottom of the shell, about 1/3-inch thick.
Step3: Arrange the sliced and peeled fruits over the top.
Step4: Melt the apricot jam in a microwave oven, or melt in a small saucepan over low heat.
Step5: Brush tart with the melted apricot jam to create a glaze.
Step6: Chill the tart briefly. Serve.