Summer Fruit Tart

This fruit tart features a buttery crust, traditional pastry cream and a colorful array of summertime fruits - a lovely finish to a barbecue or cookout!

For the crust:
8 tablespoons well-chilled, unsalted butter
1-1/4 cups all-purpose flour
1-1/2 tablespoons sugar
1/4 teaspoon salt
3 to 4 tablespoons ice water (or more if needed)
For the pastry cream:
1/4 cup cornstarch
1/4 cup flour
2 cups whole milk
6 large egg yolks
1/2 cup sugar
Pinch of salt
1-1/2 tablespoons vanilla extract
2 tablespoons unsalted butter
For the fruit:
8 to 10 medium strawberries, thinly sliced
2 to 3 kiwi fruit, peeled and thinly sliced
1/4 to 1/2 cup fresh blueberries

To make the crust:
Have a glass of ice water standing by and cut the butter into 16 pieces. Place the steel blade into the work bowl of your food processor and add the flour, sugar and salt. Scatter the butter over the flour. Using the pulse function, process until the mixture is crumbly, with pieces the size of very small peas.

With the processor running, start adding the ice water through the feed tube in 1 tablespoon increments until the dough gathers into one or two large pieces. Run the processor for an additional 10 to 15 seconds, just long enough for the dough to gather into a ball. Be careful not to over-process. Remove the dough from the processor and place it on a sheet of plastic wrap. Using your hands, flatten it into a 1/2-inch thick circle. Wrap tightly and chill for about 30 minutes in the refrigerator or 7 to 10 minutes in the freezer.

When the crust is ready to roll, dust both your rolling surface and the top of the dough with flour. Gently roll the dough from the center out, to a diameter of about 12 inches for a 9-inch tart pan, dusting with a little additional flour as you go along. To move the dough into the tart pan, carefully roll it around the rolling pin, then unroll it over the pan. Using your fingertips, press the dough firmly into the pan, being sure to form it into the edges and flutes. Trim any excess dough and repair any tears or cracks using the trimmings. Cover loosely with plastic wrap and chill for 30 minutes.

Preheat the oven to 425°F and after chilling, prick the crust all over with a fork. Weight the bottom by topping a circle of foil with pie weights or dried beans. Bake until golden brown, about 15 minutes. Allow the crust to cool completely before filling.

To make the pastry cream:
Sift the flour and cornstarch together into a small bowl and set aside. Place the milk in a microwave safe measuring cup and heat until warm but not scalded, 3 to 4 minutes.

Place the egg yolks in a saucepan (nonstick if possible) and begin whisking, gradually adding in the sugar and salt. Continue whisking until the mixture is thick and smooth, 2 minutes. Gradually add the sifted cornstarch-flour mixture and combine well. Very slowly, start drizzling in the hot milk, whisking until blended.

Place the pan on the stove over medium heat, whisking slowly as it comes to a boil. Once the mixture begins to thicken, start whisking faster to keep the consistency smooth. Reduce the heat to low and continue cooking for an additional 2 minutes, stirring with a heat-proof spatula and scraping the sides and bottom of the pan to prevent lumps from forming.

Remove it from the heat, add the vanilla and butter and stir until the butter has melted. To ensure a smooth, silky texture, pass the sauce through a fine-mesh sieve or strainer. Cover and set aside to cool for about 30 minutes, stirring 2 or 3 times to keep a skin from forming. Once the pastry cream has reached room temperature, spread it in the cooled tart shell and smooth the top with an offset spatula or the back of a spoon. Cover and refrigerate until thoroughly chilled, 3 to 4 hours.

To finish the tart:
Arrange the sliced fruit in spirals over the pastry cream. Note: The quantities of fruit we've provided in this recipe are just guidelines, so feel free to add extra layers if desired.

Makes 8 to 12 servings