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Field Fruit Tart

Ingredients

The crust:

  • 1 teaspoon grated orange zest
  • 1 cup shelled, unsalted pistachio nuts
  • ¼ teaspoon ground cardamom
  • Basic tart dough (see recipe)

The custard:

  • 1 cup half-and-half
  • 1 cup buttermilk
  • 1 2-inch-long vanilla bean, split lengthwise
  • 2 tablespoons sugar
  • 4 egg yolks
  • 1 tablespoon flour

The fruit:

  • 8 fresh apricots, peeled, pitted and halved
  • ½ cup sugar, plus 2 tablespoons
  • 2 cups fresh raspberries
  • 2 tablespoons orange-flavored liqueur (preferably Grand Marnier)
  • 2 cups fresh blackberries
  • 2 cups fresh blueberries
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      410 calories; 15 grams fat; 4 grams saturated fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 60 grams carbohydrates; 9 grams dietary fiber; 46 grams sugars; 9 grams protein; 47 milligrams cholesterol; 98 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

One tart

Preparation

  1. To make the crust, place the orange zest, pistachio nuts and ground cardamom in a food processor and pulse until the nuts are well ground. Add the rest of the dry ingredients and follow the instructions in the first step of the tart-dough recipe, omitting the lemon zest. Proceed with the dough’s second step.
  2. To prepare the custard, whisk together the half-and-half and buttermilk. Scrape the seeds from the vanilla bean into the mixture, add the sugar, egg yolks and flour and whisk well to combine and refrigerate.
  3. To prepare the fruit, toss the apricots with the 1/2 cup of sugar. (Fresh nectarines or peaches may be used instead, but these larger fruits should be quartered and then mixed with the 1/2 cup of sugar.) Toss raspberries with 1 tablespoon of Grand Marnier and a tablespoon of sugar. Toss the blackberries with 1 tablespoon of Grand Marnier and 1 tablespoon of sugar. Set berries aside.
  4. Preheat the oven to 350 degrees. Roll the dough and fit it into a 12-inch tart pan. Prick the dough lightly with a fork. Arrange the apricot halves in concentric circles beginning at the outer edge of the tart and moving toward the center. Mound 1 cup of the blueberries in the center. Arrange the remaining blueberries, raspberries and blackberries over the apricots, mounding the fruit as necessary.
  5. Gently pour the half-and-half mixture over the fruit; the mixture will not cover the fruit completely, but it should be evenly dispersed throughout the tart. Bake until the custard is set, about 45 to 50 minutes. Cool and serve.

2 hours 30 minutes

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