Vanilla Tart with Grilled Stone Fruit
Oh, how I love a perfectly sweet and ripe peach during the heat of the summer! I also enjoy plums and nectarines, as well as other stone fruits. When I’ve got my grill fired up, I love to throw on some fruit so they can absorb a smoky flavor that elevates just about any dish, whether sweet or savory. I consider my vanilla tart a blank canvas that can be adorned with many different flavors and textures. When topped with grilled stone fruits you get the crisp cookie-like crust, creamy vanilla pudding, and smoky fruit all in one bite! And it doesn’t hurt that it is beautiful and makes a big statement.
Ingredients
Makes One 12” Tart
Tart Shell:
1 1/2 cups all purpose flour
1/2 cup powdered sugar
1/2 teaspoon kosher salt
1 stick unsalted butter (4 ounces), cold
1 large egg yolk
2 teaspoons heavy cream
Filling:
2 egg yolks
1/2 cup sugar
2 tablespoons corn starch
1/2 teaspoon salt
2 cups whole milk
1 tablespoon butter
2 teaspoons vanilla bean paste (or pure vanilla extract)
Stone Fruit:
Ripe stone fruits such as peaches, plums, apricots, cherries, and nectarines.
Process
Tart Shell:
In the bowl of a food processor, combine the flour, powdered sugar, and salt. Cut the butter into 1/4” cubes, keeping as cold as possible. Add butter, egg yolk, and heavy cream to the food processor and pulse 20 times until mixture is combined.
Don’t over-process or your crust will become tough. Place dough on a lightly floured surface and roll to a thickness of 1/8”. Gently place dough into a 12” tart pan, pressing along sides and bottom of pan, trimming excess dough.
Using a fork, poke bottom of shell several times. This allows steam to escape during baking, so dough doesn’t puff up. Place tart pan in refrigerator to chill for thirty minutes. Preheat oven to 375 degrees. When dough is chilled, place in oven and bake for 18 minutes, until golden. Cool completely.
Filling:
Place egg yolks in a 4 cup measuring bowl and set aside. In a 1 1/2 quart saucepan, combine the sugar, cornstarch and salt. Place pan over medium-high heat and add the milk, stirring constantly until mixture comes to a boil. Boil and stir for one minute.
Take off heat and using a ladle, pour a small amount of hot liquid into the egg yolk, whisking very quickly so the yolks don’t cook. Keep adding small amounts of hot liquid into the yolks until more than half has been added, stirring the entire time. Add the stirred mixture back into the saucepan with the remaining hot liquid and stir. Bring to a boil for one minute, stirring constantly.
Turn off heat and pour through a sieve into a large bowl, pressing mixture with a wooden spoon into the sieve. This will remove any egg particles that may have curdled. Stir in the vanilla and butter. Pour into tart crust and cover with plastic wrap, letting it cling to the surface of the filling. Refrigerate at least two hours until set. Top with grilled fruit.
Grilled Stone Fruit:
Choose ripe stone fruits such as peaches, plums, apricots, and nectarines. Cut in half and remove pits. If using cherries, they can be left whole. Brush fruit with melted butter and place on a hot grill. Once they are lightly seared, turn fruit over to sear underside. Don’t cook too long or fruit will become soft. Your goal is to impart smoky flavor and a bit of color. Remove from grill and let cool. Place on tart and serve.
