Our first summer berry tart at The Cook's Atelier features white and red raspberries, blueberries and even sometimes the last of the tiny strawberries for the season. We source our berries from our garden at Clos de la Cozanne (aka Kendall and Laurent's house) or from one of our favorite biodynamic farms, la Ferme des Zacheries. This tart is simple to prepare. We use our favorite pastry cream and pâte sucrée and add a little dusting of confectioner's sugar just before service. Sweet! —The Cook's Atelier
In a stand mixer fitted with the dough hook, combine the flour, sugar, salt and butter on medium speed until you have a coarse meal. Gradually add the cream and yolks, and mix until just combined. Do not overwork the dough. Transfer the dough to a large work surface and bring it together with your hands to incorporate completely. Divide the dough in half, shape into a 1-inch-thick discs, and wrap one of them to freeze and use later.
If the dough is too soft, put in the refrigerator for 5 to 10 minutes to firm up a little. If the dough is manageable, place it on a lightly floured work surface, sprinkle a little flour over the dough, and roll it out into a 1/4-inch-thick circle, flouring as necessary. Starting at the one side, roll and wrap the dough around the rolling pin to pick it up. Unroll the dough over a 10-inch tart pan. Gently fit the dough loosely into the pan, lifting the edges and pressing the dough into the corners with your fingers. To remove the excess dough, roll the rollling pin lightly over the top of the tart pan for a nice clean edge, or work your way around the edge pinching off any excess dough with your fingers. Chill for 1 hour.
1/2 recipe Pâte sucrée
All-purpose flour, on work surface
1/2 cup heavy cream
1 teaspoon sugar
4 cups mixed berries
confectioner's sugar for dusting
Pastry Cream: Place milk, vanilla bean and 4 tablespoons sugar in a medium saucepan over high heat; cook until almost boiling.
In a medium bowl, whisk together egg yolks with remaining 1 tablespoon of sugar until thickened. Sprinkle in the cornstarch and flour and continue beating until well combined. Remove vanilla bean from milk. While whisking constantly, slowly pour heated-milk mixture into egg yolk mixture. Pour mixture through a fine sieve back into saucepan, and cook, whisking constantly, over medium-high heat, until it thickens, about 2 minutes. Transfer to a large bowl and whisk in butter until melted. Cover with plastic wrap, pressing directly on the surface of the pastry cream; refrigerate until completely cooled.
Preheat oven to 375 degrees.
Line the tart shell with parchment paper, leaving a 1-inch overhang. Fill with dried beans and bake until the edges are just beginning to turn golden. Remove parchment paper and weights; continue baking until golden all over, 10 to 15 minutes. Cool tart shell completely on a wire rack.
Meanwhile, whip the heavy cream and sugar in a bowl until soft peaks form. Working in batches, gently fold whipped cream into pastry cream; set aside.
Spoon pastry cream mixture into cooled tart shell and spread evenly. Top with the mixed berries; dust with confectioners sugar. The tart is best served the day it is made.