Here you have the Queen of Tarts: fresh figs and apricot jam are a wonderful counterpart to the sweet and tangy taste of the seasonal berries and kiwi.
Recipe information
Yield
serves 8
Ingredients
Vanilla Pastry Cream (page 111)
Sweet Pastry Crust, prebaked in a 10-inch removable bottom tart pan (this page)
1 pint strawberries, rinsed, hulled, and halved
1/2 pint raspberries, rinsed and drained
1 pint blueberries, rinsed and drained
2 or 3 ripe kiwis, peeled and sliced
2 ripe fresh figs, cut into quarters (optional)
1/3 cup juice-sweetened apricot jam
Agave Nectar Whipped Cream (page 113)
Preparation
Step 1
Prepare the pastry cream and pour it immediately into the prebaked tart crust. Cover with plastic wrap that rests gently on the surface of the custard to prevent a skin from forming. Refrigerate for 2 hours or more.
Step 2
Arrange the strawberries, raspberries, blueberries, kiwis, and figs (if using) decoratively and generously over the top of the pastry cream in the tart (you may have some left over). Heat the apricot jam in a small saucepan until melted and syrupy. Brush the apricot glaze over the fruit. Store tart in the refrigerator until ready to serve. Garnish with whipped cream.
Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.
Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.
