Fresh Fruit with Almond Pastry Cream
- 1 partially baked, 9-inch Tart Dough
- 1 recipe Almond Pastry Cream
- 3 or 4 medium pears, peaches, or nectarines, or 7 large plums, cut into slices
- Fruit Glaze
- 2 1/2 tablespoons butter, softened
- 12 cup finely ground almonds
- 2 tablespoons honey
- 1 egg
- 1 tablespoon cornstarch or arrowroot
- 1 teaspoon rum
- 1/3 cup Pastry Cream
Instructions:
Fresh fruit tarts are beautiful and delicious, and the varieties are endless. They can be as simple as glazed and layered fresh fruit, or they can be an artful arrangement of many fruits.
- Cover the bottom of the partially baked shell with Almond Pastry Cream. Arrange the fruit in the shell. It works well and looks nice to place fruit slices in a circular fashion, starting in the middle and working your way to the outer edge.
- Bake tart in a preheated 350° oven for 30 to 35 minutes. Tart is done when the filling is golden in spots and is set, not loose. While the tart is still hot, spoon or carefully brush glaze over the tart, completely covering the top. Serve at room temperature or chilled.
- Prepare the Pastry Cream at least 1 hour in advance of making the Almond Pastry Cream.
- Beat butter, and add the remaining ingredients except the Pastry Cream. Blend together until smooth. Add the Pastry Cream bit by bit until all of it is incorporated.