Designer Fruit Tart
Give your tarts a name based on the flavors and decoration – and tell us about your recipe.
Summer On the Isthmus Tart: Gluten free tart shell filled with vanilla crème pâtissière and topped with fresh summer fruits.
Now that you survived this challenge, what words of wisdom do you have to share?
If at first you don’t succeed, try a different recipe! I made the tart shell and the crème pâtissière twice. The first time, my tart shell shattered when I tried to take it it out of the tin, but I had an extra batch of a gluten free tart shell already prepared so I gave that a shot for the second attempt. The crème pâtissière had to be made twice because the first recipe didn’t thicken up like it was supposed to (sorry, Mary Berry…I failed you). For take two I used a version for éclairs that was in my Cook’s Illustrated Baking Book and it turned out beautifully.
Tell us about how you added a Wisconsin twist.
The design of the fruit is an aerial view of the isthmus. Blueberries for the lakes (Mendota obviously larger than Monona), sliced peaches for the strip of land, and a single strawberry for the Capitol area.
How did you do?