Grampa’s Fresh Fruit Tart
Life is all about learning. Sometime the best way to learn is from older generations. They have lives full of many different experiences and can give us younger ones genuine perspective. Since Grampa has been baking and doing product development for many years, I asked him to share some of his knowledge from time to time. The idea for this occassional collaboration actually came from a father and daughter photography blog. I thought that it could be a special project, a possibility that the internet offers even if we live thousands of miles apart.
The picture below is of Grampa and I from the early 80s. One of my earliest memories of Grampa is that I held his finger as we walked along the long hallways at the airport. I noticed in this photo that I am also holding his finger just like in those memories.
The following recipe is Grampa’s Fresh Fruit Tart. I tried it out for our ladies weekend. It was easy to make and had just the right amount of sweetness. This recipe makes two tarts.
Sweet tart dough:
7 oz/ 200 g unsalted butter
2 1/3 c/5.4 dl/300g flour
1/2 tsp salt
3 tblsp sugar
2 egg yolks
1/4 c/0.6 dl ice water
Work butter into flour, salt and sugar until the butter is the size of large peas. This can be done by hand or using a stand mixer.
Whisk yolks with water. Add liquid to flour mixture but do not overmix. Divide dough into two equal pieces. Roll out one piece to make a 9 inch/23 cm tart shell. Freeze other half for future use. Chill and dock the tart shell before baking at 350 F/175 C until golden brown.
This filling is really slick since it requires no cooking. Mix ingredients and chill. Use half of the filling for one tart.
After the tart shell is baked and cool, spread a layer of filling.
Recipe and photos by Grampa Jim