Spring has sprung and with that comes an array of colorful, delicious fruits to work with. Here is an example of a recipe that students at ICE whip up as part of their professional curriculum. It is recipes such as these that allow students to highlight their expertise in pastry arts. Seeing the array of color and texture used by the students is eye candy all on its own!
8 ounces pate brisee
8 ounces pastry cream
4 ounces neutral glaze
3 ounces toasted, sliced almonds or chopped, blanched pistachios
Raw fruit: strawberries, raspberries, peeled and sliced kiwi (as necessary)
For an 8-inch tart, roll the dough into a 10-inch disk and line the tart pan. For individual tarts, roll dough into 10- x 14-inch rectangle, cut out 4-inch disks, and line 3-inch individual pans. Chill the dough. Dock the base of the tart well; cover with a disk of parchment paper and baking weights or dried beans.
Bake at 350 degrees for about 25 minutes, or until set. Remove paper and weights and continue baking shell until very lightly colored. Cool the baked shell.
Spread pastry cream evenly in tart shell. Arrange fruit in a carefully designed pattern over cream, make sure to cover cream entirely.
Brush fruit with glaze.
Edge with the sliced almonds or chopped pistachios.