Take the pastry cream from the fridge and, in the bowl of a stand mixer with the paddle attachment on medium-high speed, beat the pastry cream to loosen it up. Stir with a fork as it cooks until the mixture is a thin, shiny liquid, about 3 minutes. Make the glaze and finish the tart: In a medium pot over medium heat, cook the apricot jam and water. Return the baking sheet to the oven, continuing to bake until the crust is golden brown, 5 to 8 more minutes. Fill the uncooked tart shell with pie weights or dried beans or uncooked rice.īake for 10 minutes, then, using oven mitts, remove the baking sheet from the oven. Remove the pan or pans from the fridge and lay a piece of parchment over the chilled dough. Repeat with the remaining tart shells if using. Refrigerate the tart shell for 20 minutes. Using a fork, poke a bunch of holes in the bottom of the tart shell to keep bubbles from forming during baking. Place the tart shell on a parchment-lined rimmed baking sheet. Using a sharp knife, carefully trim the edges so the dough is perfectly even with the top of the tart shell (see Cook's Note). Ideally, it should be an even thickness all the way across. Try not to tear the dough or make it too thin. Lay the dough onto the tart pan, and then using your fingers, gently press it down. Using a rolling pin, roll out the dough on a floured surface until it is a circle (about 9 inches across and 1/2 inch thick for one large tart and about 6 inches across and 1/8 to 1/4 inch thick for four mini tarts. Place a piece of plastic wrap over the bowl so it is touching the pastry cream, then refrigerate for 1 hour.īake the tart shell or shells: Preheat the oven to 400 degrees F. Don't scrape the pot if the bottom looks burned or like scrambled eggs. Remove the custard from the heat and pour into a clean medium bowl. Pour the custard back into the saucepan and continue cooking, stirring constantly, on medium-high heat, until the mixture is thick and one bubble plops up on top, about 2 minutes. With one hand, start whisking the egg yolk mixture with the other hand, slowly drizzle the hot milk into the bowl, whisking until all the milk is incorporated. In a medium saucepan over medium heat, combine the milk and the remaining sugar 1/4 cup sugar and cook until the mixture almost boils, 4 to 5 minutes. (The towel will ensure the bowl doesn't slide around.) Add the cornstarch and salt, whisk again, and set the bowl aside. Make the pastry cream: Put a damp kitchen towel under a medium bowl and whisk together the egg yolks and 1/4 cup of the sugar until the yolks are lighter in color, about 2 minutes.
(Freeze any remaining pieces for another project for up to 3 months.) Flatten the dough pieces into discs with your hands, wrap them in plastic wrap and refrigerate at least 20 minutes and up to overnight. Divide the dough into four pieces if making mini tarts. Remove the dough and, turning it out onto a lightly floured surface, knead it 4 or 5 times to incorporate.ĭivide the dough in half if making one large tart. Blend to combine but don't overwork the dough. Slowly add the yolk mixture to the flour mixture. In the bowl of a food processor with a blade attachment, pulse the flour, butter, sugar and salt until no big chunks of butter remain. Make the crust: In a small bowl, whisk together the egg yolks and heavy cream.